Chicken and Vegetable Pasta
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(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
657
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 657 cal. | (31 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 31.9 μg | (53 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 21.4 mg | (178 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 127 mg | (134 %) | ||
| Potassium | 791 mg | (20 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 271 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the chicken
- 2 Chicken breasts (cut in half horizontally)
- 3 Tbsps vegetable oil
- 1 red chili pepper (deseeded and very finely chopped)
- 1 Tbsp lemon juice
- For the linguine
- 16 ozs Linguine
- 3 Tbsps olive oil
- 1 Red onion (sliced)
- 2 cloves garlic cloves (finely chopped)
- 2 red Bell pepper (deseeded and sliced)
- 1 cup sliced Mushrooms (button)
- 2 Tbsps parsley
Preparation steps
1.
Put the halved chicken breasts between 2 sheets of plastic wrap and flatten with a rolling pin or meat tenderizer.
2.
Mix together the vegetable oil, chopped chile and lemon juice and season with salt and pepper. Rub into the chicken pieces and set aside.
3.
Bring a large pan of salted water to a boil and cook the linguine according to the packet instructions. Meanwhile, heat the olive oil in a wide pan and gently cook the onion until it is beginning to soften.
4.
Add the garlic and bell peppers to the pan, cook for 2 minutes then add the mushrooms. Cook gently, stirring from time to time, until the bell pepper and mushrooms are tender. Season with salt and pepper.
5.
Heat a little oil in a large skillet and gently fry the chicken pieces for about 3 minutes on each side or until the chicken is cooked through.
6.
Drain the linguine and stir through the bell pepper and mushroom mix. Place into warmed serving plates, top with the cooked chicken and scatter over the parsley.
