Chicken Pasta Salad

0
Average: 0 (0 votes)
(0 votes)
Chicken Pasta Salad
share Share
print
bookmark_border Copy URL
Health Score:
7,0 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
684
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie684 kcal(33 %)
Protein29.96 g(31 %)
Fat20.7 g(18 %)
Carbohydrates96.69 g(64 %)
Sugar added4.31 g(17 %)
Roughage3.26 g(11 %)
Vitamin A90.19 mg(11,274 %)
Vitamin D0.22 μg(1 %)
Vitamin E0.86 mg(7 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.13 mg(12 %)
Niacin10.23 mg(85 %)
Vitamin B₆0.48 mg(34 %)
Folate44.89 μg(15 %)
Pantothenic acid0.91 mg(15 %)
Biotin3.77 μg(8 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C46.08 mg(49 %)
Potassium980.94 mg(25 %)
Calcium92.39 mg(9 %)
Magnesium46.22 mg(15 %)
Iron4.35 mg(29 %)
Iodine1.05 μg(1 %)
Zinc0.93 mg(12 %)
Saturated fatty acids2.78 g
Cholesterol39.86 mg

Ingredients

for
4
Ingredients
1 tablespoon grained Mustard
1 tablespoon honey
3 tablespoons lemon juice
salt
peppers (from the mill)
3 tablespoons 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 tablespoons Yogurt (0.1% fat)
2 tablespoons Mayonnaise
How healthy are the main ingredients?
CornMayonnaiseolive oilMustardhoneysalt

Preparation steps

1.

Whisk together honey, 1 tablespoon of lemon juice, salt, pepper, and 3-4 tablespoons of olive oil to create a marinade.

2.

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.

3.

Cook the pasta in salted water until al dente, then drain and rinse.

4.

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. 

5.

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.

6.

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.