Chicken Pasta Salad
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(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
454
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 454 cal. | (22 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 83.7 μg | (140 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 17.9 mg | (149 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 824 mg | (21 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 233 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams Penne
- 200 grams Lettuce
- 1 herb small Radicchio
- 1 Zucchini
- 2 Tomatoes
- 2 Chicken breasts
- olive oil (about 1 tsp)
- butter (about 1 tsp)
- salt
- freshly ground peppers
- 2 Tbsps White vinegar
- 1 Tbsp balsamic vinegar
- 1 pinch sugar
- 4 Tbsps olive oil
Preparation steps
1.
Cook pasta in boiling salt water until al dente. Drain, rinse with cold water and drain.
2.
Rinse zucchini and blanch in boiling salt water for 4 minutes. Drain, rinse and cut into slices.
3.
Rinse the lettuce and spin dry.
4.
Quarter the tomatoes, remove the seeds and cut into cubes.
5.
Season the chicken breasts with salt and pepper. Fry in a hot butter-oil mixture for 4-5 minutes on each side. Slice the chicken breasts diagonally.
6.
Mix the vinegars, oil and sugar together. Season with salt and pepper to taste.
7.
Mix all the salad ingredients and the dressing. Arrange on plates and serve.
