Creamy Mushroom and Chicken Pasta
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 50 min.
Ready in
Calories:
538
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 538 cal. | (26 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 25.4 μg | (42 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.8 mg | (157 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 20.3 μg | (45 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 771 mg | (19 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 17.9 g | |||
| Uric acid | 219 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 16 ozs dried Pasta (such as fettucine, pappardelle, tagliatelle)
- 2 Tbsps olive oil (divided)
- 8 slices Pancetta (chopped)
- 3 Tbsps butter
- 2 cloves garlic cloves (peeled and chopped)
- 9 cups fresh Mushrooms (cleaned and sliced)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- ¼ cup dry white wine
- 1 ¾ cups heavy cream
- ½ cup freshly grated Parmesan
- 2 cooked, boneless, skinless Chicken breasts (halves)
- Arugula (for garnish)
Preparation steps
1.
Bring a pot of salted water to a boil, add pasta and cook according to package instructions until al dente.
2.
Drizzle a small amount of olive oil in a skillet and cook the pancetta until crispy. Remove from pan using a slotted spoon. Drain on paper towels and set aside.
3.
Melt the butter and the remaining oil in the skillet; add the garlic and mushrooms, season with salt and pepper and saute for 8 to 10 minutes, until the mushrooms are golden. Add the wine and simmer until the liquids are reduced. Add the cream and half of the Parmesan cheese. Simmer gently until the sauce thickens.
4.
Drain the pasta. Add the pasta and pancetta to the sauce, tossing to coat. Divide between plates and top with sliced chicken. Sprinkle with remaining Parmesan cheese and garnish with arugula.
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