Chicken and Pepper Pasta
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
495
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 495 cal. | (24 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 32.3 mg | (269 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 677 mg | (17 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 397 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pepper sauce
- 2 onions (chopped)
- 1 clove garlic cloves (chopped)
- 2 Tbsps olive oil
- 3 red peppers
- ⅔ cup Vegetable broth
- 4 Chicken breasts
- 1 Tbsp olive oil
- 1 Tbsp butter
- 14 ozs green Tagliatelle
- 4 Tbsps black Olives (pits removed and sliced)
Preparation steps
1.
Remove the stems from the bell peppers and cut in half. Remove the ribs and seeds. Slice.
2.
Saute the onion in hot oil until translucent. Add the garlic and the red pepper. Continue cooking for 3 minutes more.
3.
Pour in the vegetable broth. Cover the pan and simmer for approximately 10 minutes. Puree with a hand held blender. Season with salt and pepper.
4.
Continue simmer, uncovered, for approximately 5 more minutes. Season to taste.
5.
Cut the chicken into thick slices and season with salt and pepper.
6.
Heat the butter and olive oil together in a large pan. Saute the chicken pieces 3-4 minutes per side. Sprinkle liberally with pepper.
7.
Cook the tagliateelle in boiling water that has been well salted until al dente.
8.
Arrange the chicken with the sauce and the noodles on plates. Garnish with the sliced olives.
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