print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest

Chicken and Pepper Pasta

0
Average: 0 (0 votes)
(0 votes)
Chicken and Pepper Pasta
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
687
calories
Calories
0
Print

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie687 kcal(33 %)
Protein40.83 g(42 %)
Fat19.33 g(17 %)
Carbohydrates87.84 g(59 %)
Sugar added0 g(0 %)
Roughage3.08 g(10 %)
Vitamin A66.47 mg(8,309 %)
Vitamin D0.09 μg(0 %)
Vitamin E0.8 mg(7 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.15 mg(14 %)
Niacin17.87 mg(149 %)
Vitamin B₆0.82 mg(59 %)
Folate26.74 μg(9 %)
Pantothenic acid1.02 mg(17 %)
Biotin2.63 μg(6 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C77.62 mg(82 %)
Potassium717.88 mg(18 %)
Calcium48.68 mg(5 %)
Magnesium41.96 mg(14 %)
Iron3.54 mg(24 %)
Iodine2.39 μg(1 %)
Zinc1.13 mg(14 %)
Saturated fatty acids4.26 g
Cholesterol80.73 mg
Author of this recipe:

Ingredients

for
4
For the pepper sauce
2
onions (chopped)
1 clove
garlic (chopped)
2 tablespoons
3
cup
4
1 tablespoon
1 tablespoon
14 ounces
4 tablespoons
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.