Chicken in Honey-Chili Sauce with Vegetables on Wide Noodles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 663 cal. | (32 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 9.4 g | (31 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 35.8 μg | (60 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 31.2 mg | (260 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 17.8 μg | (40 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,277 mg | (32 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 402 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 600 grams (approximately 21 1/2 ounces) ready to cook, skinless Chicken breasts
- 1 untreated Orange
- 2 Tbsps honey
- 2 Tbsps Sweet chili sauce
- 200 grams (approximately 7 ounces) Cherry tomatoes
- 300 grams (approximately 10 1/2 ounces) Zucchini
- 200 grams (approximately 7 ounces) button Mushroom
- 3 Tbsps vegetable oil
- 400 grams (approximately 14 ounces) wide noodles Tagliatelle
- 100 grams (approximately 3 1/2 ounces), canned puree Tomatoes
- salt
- peppers
- ½ bunch parsley
Preparation steps
Rinse the chicken, pat dry, cut into thin strips and place in a bowl. Rinse the orange, zest, and juice. Whisk together the orange juice, honey and the sweet chili sauce, add the chicken and toss to coat.
Rinse and halve the tomatoes. Rinse the zucchini, pat dry and halve lengthwise. Clean the mushrooms and cut into slices. Heat 1 tablespoon oil in a pan, lift the chicken from the marinade and saute briefly. Add the tomatoes and the tomato puree and simmer 5-8 minutes. Meanwhile cook the noodles cook in a large pot of boiling salted water until al dente. Drain. Heat the remaining oil in a pan and sauté the zucchini 3 minutes, then add the mushrooms and sauté briefly. Add the pasta, to the chicken along with the orange zest, and season with salt and pepper. Transfer to plates and serve garnished with parsley.
