Chicken and Vegetable Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 259 cal. | (12 %) | ||
| Protein | 22.15 g | (23 %) | ||
| Fat | 11.45 g | (10 %) | ||
| Carbohydrates | 19.36 g | (13 %) | ||
| Sugar added | 1.57 g | (6 %) | ||
| Roughage | 4.57 g | (15 %) |
| Vitamin A | 1,309.2 mg | (163,650 %) | ||
| Vitamin D | 0.07 μg | (0 %) | ||
| Vitamin E | 3.38 mg | (28 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.37 mg | (34 %) | ||
| Niacin | 11.98 mg | (100 %) | ||
| Vitamin B₆ | 0.63 mg | (45 %) | ||
| Folate | 292.41 μg | (97 %) | ||
| Pantothenic acid | 0.63 mg | (11 %) | ||
| Biotin | 3.41 μg | (8 %) | ||
| Vitamin B₁₂ | 0.21 μg | (7 %) | ||
| Vitamin C | 49.59 mg | (52 %) | ||
| Potassium | 1,070.38 mg | (27 %) | ||
| Calcium | 218.04 mg | (22 %) | ||
| Magnesium | 129.33 mg | (43 %) | ||
| Iron | 4.89 mg | (33 %) | ||
| Iodine | 2.95 μg | (1 %) | ||
| Zinc | 1.52 mg | (19 %) | ||
| Saturated fatty acids | 5.16 g | |||
| Cholesterol | 67.06 mg |
Ingredients
- Ingredients
- 500 grams Spinach
- 2 Chicken breasts
- 2 Tbsps butter
- 1 garlic clove
- 250 milliliters Chicken broth (Instant)
- 1 bunch scallions
- 40 grams Alphabet noodle
- 250 grams Tomatoes
- salt
- freshly ground peppers
- Nutmeg
- ½ sugar
- 1 tsp lemon juice
- Also
- 1 garlic clove
- 2 Tbsps chopped Pistachio
- 2 Tbsps grated Parmesan
- 1 tsp grated Lemon peel
Preparation steps
Trim spinach, rinse thoroughly and drain. Rinse the chicken breast fillets, pat dry, cut in half lengthwise and cut crosswise into 0.5 cm (approximately 1/4 inch) thick slices.
Peel garlic and chop finely. Trim scallions, rinse and cut in half lengthwise or quarter.
Blanch tomatoes for a few seconds, rinse in cold water, peel, quarter, core and cut into thick strips.
Heat butter in a large saucepan, brown the meat on both sides briefly, remove and set aside. Sauté the garlic briefly in the drippings. Pour in broth and bring to a boil. Add scallions to the broth and cook over medium heat for about 5 minutes.
Meanwhile, cook the noodles in abundant salted boiling water until al dente, then drain. Add the spinach to broth and mix in.
Add chicken, tomatoes and pasta to spinach, bring to a boil and season with salt, pepper, nutmeg, sugar and lemon juice.
Peel garlic and squeeze through a press into a bowl. Mix with the pistachios, Parmesan and lemon zest and garnish the stew before serving.
