Tagliatelle with Roasted Chicken and Chervil Cream Sauce
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
610
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 610 cal. | (29 %) | ||
| Protein | 39.61 g | (40 %) | ||
| Fat | 17.89 g | (15 %) | ||
| Carbohydrates | 70.83 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.59 g | (2 %) |
more nutritional values
| Vitamin A | 148.32 mg | (18,540 %) | ||
| Vitamin D | 0.24 μg | (1 %) | ||
| Vitamin E | 0.49 mg | (4 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 17.34 mg | (145 %) | ||
| Vitamin B₆ | 0.56 mg | (40 %) | ||
| Folate | 14.69 μg | (5 %) | ||
| Pantothenic acid | 0.91 mg | (15 %) | ||
| Biotin | 0.37 μg | (1 %) | ||
| Vitamin B₁₂ | 0.34 μg | (11 %) | ||
| Vitamin C | 3.78 mg | (4 %) | ||
| Potassium | 636.42 mg | (16 %) | ||
| Calcium | 83.71 mg | (8 %) | ||
| Magnesium | 32.26 mg | (11 %) | ||
| Iron | 3.86 mg | (26 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.24 mg | (16 %) | ||
| Saturated fatty acids | 8.13 g | |||
| Cholesterol | 112.44 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts (each around 160 grams) (approximately 6 ounces)
- salt
- freshly ground peppers
- 1 Tbsp clarified butter
- 300 milliliters Chicken broth
- 1 bunch Chervil
- 1 bunch Watercress
- 100 grams Whipped cream
- 1 Tbsp Pine nuts
- 1 Tbsp sauce thickener
- 350 grams multicolored Tagliatelle
Preparation steps
1.
Rinse the chicken breasts, pat dry and season with salt and pepper. Melt the butter in a frying pan and sear the chicken on both sides. Pour in the broth, lower the heat and simmer for about 10 minutes.
2.
Meanwhile, cook the tagliatelle in boiling salted water until al dente.
3.
Rinse the chervil and watercress, pat dry, pluck the leaves and purée with the cream.
4.
Toast the pine nuts in a dry frying pan then let cool. Remove the chicken breast from the broth, stir in the herb cream and cornstarch, season with salt and pepper and cook until thickened. Cut the chicken diagonally into thick slices and arrange on serving plates with the drained noodles and sauce. Sprinkle with pine nuts to serve.
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