Chicken Pasta Salad
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
601
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 601 cal. | (29 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 23.6 μg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 20.6 mg | (172 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 849 mg | (21 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 271 mg | |||
| Cholesterol | 92 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 milliliters Vegetable broth
- 2 Chicken breasts (each at 140 grams)
- 400 grams Farfalle
- salt
- 1 Cucumber
- 150 grams Cherry tomatoes
- 100 grams Corn kernel (canned)
- 4 Tbsps Yogurt (0.1% fat)
- 2 Tbsps Mayonnaise
- 1 Tbsp lemon juice
- peppers
- 2 Tbsps freshly grated Parmesan
Preparation steps
1.
Boil the broth. Rinse the chicken breasts and add to the broth. Simmer over low heat for about 10 minutes. Remove from the heat and allow to cool in the broth.
2.
Cook the pasta in salted water until al dente. Drain.
3.
Rinse the cucumber, cut ends, cut into quarters lengthwise and cut into small pieces. Rinse the tomatoes and cut into quarters. Rinse the corn and drain.
4.
Whisk the yogurt with the mayonnaise and stir 2-3 tablespoons of the broth. Season with lemon juice, salt, and pepper.
5.
Transfer all prepared salad ingredients to a bowl.
To serve: Drizzle with the dressing and garnish with Parmesan.
