Pasta with tomato-based sauce and poultry, ready-to-heat
Common food
A comforting, ready-to-heat meal of tender pasta coated in a savory, tangy tomato sauce with shredded poultry. The texture is soft and cohesive, with the bright acidity of the tomatoes balancing the mild, savory chicken. Nutritionally, it's a low-calorie option that provides a solid base of protein and carbohydrates for energy.
Calorie split: 18% protein · 58% carbs · 24% fat
↓ Full nutrition💚 Why it's loved
People love it for the familiar, comforting combination of savory chicken and tangy tomato sauce—a classic flavor profile that feels like a home-cooked meal with zero prep. Its versatility makes it a reliable base that can be easily customized with extra vegetables or herbs.
⚠️ Watch-outs & how to enjoy it better
The convenience can come with higher sodium content, which may be a concern for those monitoring intake. The refined carbohydrates in the pasta can cause a quicker rise in blood sugar compared to whole-grain versions. To counteract, pair it with a side salad or steamed vegetables to add fiber and volume, which helps slow digestion and increase satiety.
Key benefits
- Convenient and quick meal solution
- Good source of lean protein from poultry
- Provides energy from complex carbohydrates
- Lower in fat compared to cream-based pasta dishes
- Contains dietary fiber from tomatoes and pasta
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic combination of pasta with tomato sauce and meat is a relatively modern invention in Italy, as tomatoes were only introduced from the Americas in the 16th century and weren't widely used in cooking until the 18th century.
Full nutrition (USDA data · scales with serving)
| Water | 70.6 g |
| Energy | 132 kcal |
| Protein | 5.9 g |
| Total lipid (fat) | 3.5 g |
| Carbohydrate, by difference | 18.7 g |
| Fiber, total dietary | 1.6 g |
| Total Sugars | 2.4 g |
| Calcium, Ca | 16.0 mg |
| Iron, Fe | 1.0 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 65.0 mg |
| Potassium, K | 170 mg |
| Sodium, Na | 334 mg |
| Zinc, Zn | 0.54 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 16.2 ug |
| Vitamin C, total ascorbic acid | 0.80 mg |
| Thiamin | 0.15 mg |
| Riboflavin | 0.11 mg |
| Niacin | 3.1 mg |
| Vitamin B-6 | 0.13 mg |
| Folate, total | 43.0 ug |
| Folic acid | 33.0 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 66.0 ug |
| Choline, total | 14.6 mg |
| Vitamin B-12 | 0.10 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 14.0 ug |
| Retinol | 2.0 ug |
| Carotene, beta | 149 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 4860 ug |
| Lutein + zeaxanthin | 76.0 ug |
| Vitamin E (alpha-tocopherol) | 1.3 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 7.1 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.56 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 16:0 | 0.41 g |
| SFA 18:0 | 0.12 g |
| Fatty acids, total monounsaturated | 1.2 g |
| MUFA 16:1 | 0.03 g |
| MUFA 18:1 | 1.2 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.2 g |
| PUFA 18:2 | 1.1 g |
| PUFA 18:3 | 0.13 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 9.0 mg |
FAQ
Is this a healthy meal choice?
It can be part of a balanced diet. It's relatively low in calories and fat while providing protein and carbs. The main consideration is often sodium content, so check the label and balance it with low-sodium sides like fresh vegetables.
How can I make it more nutritious?
Boost its nutritional value by adding a handful of spinach, some diced bell peppers, or a side of roasted broccoli. Using a whole-grain pasta version would also increase the fiber content.
What's the best way to reheat it?
For best texture, reheat in a skillet over medium heat with a splash of water or broth to prevent drying, stirring occasionally. Microwaving works too—cover the dish and heat in 90-second intervals, stirring in between.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.32 kcal/g · 18% calories from protein · 1.6 g fiber · 2.4 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.96 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.