Chicken Pasta Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 680 cal. | (32 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 8.2 g | (27 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 22 μg | (37 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 21.1 mg | (176 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 841 mg | (21 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 285 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 Tbsp grained Mustard
- 1 Tbsp honey
- 3 Tbsps lemon juice
- salt
- peppers (from the mill)
- 3 Tbsps olive oil
- 400 milliliters Vegetable broth
- 2 Chicken breasts (at 150 grams each)
- 400 grams Fusilli
- 1 big, red Bell pepper
- 2 Tomatoes
- ½ Zucchini
- 150 grams Corn (canned)
- 1 onion
- 4 Tbsps Yogurt (0.1% fat)
- 2 Tbsps Mayonnaise
Preparation steps
Whisk together honey, 1 tablespoon of lemon juice, salt, pepper, and 3-4 tablespoons of olive oil to create a marinade.
Boil the broth. Rinse the chicken breasts and add to the broth. Simmer on low heat for about 10 minutes. Remove from the heat and allow to cool in the broth. Then remove from the broth, drain on kitchen paper and brush with the marinade.
Cook the pasta in salted water until al dente, then drain and rinse.
Rinse the peppers, cut in half, remove seeds and white inner membrane. Cut into small cubes. Rinse the tomatoes, remove the stalks and dice into small cubes. Rinse zucchini, cut off the ends and cut into cubes as well. Drain the corn. Peel the onion and chop finely.
Place the chopped salads ingredients in a large bowl with the pasta mix. Whisk together the yogurt, mayonnaise, remaining lemon juice, and salt and pepper into a dressing. Drizzle over pasta and toss. Let sit about 30 minutes and then transfer to plates.
Brush the chicken breasts again with the honey mustard marinade, cut into thin slices and arrange on the salad.
To serve: Accompany the pasta salad with young chard or spinach leaves and baguette.
