Courgette and Chicken Pasta
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
499
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 499 cal. | (24 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 11 μg | (18 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 18.3 mg | (153 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 535 mg | (13 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 230 mg | |||
| Cholesterol | 94 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Chicken breasts
- 1 Zucchini (sliced)
- 1 red pepper (seeded and sliced into strips)
- olive oil
- salt
- peppers
- 18 ozs fresh Tagliatelle
- 1 cup double cream
- thyme
Product recommendation
... Use 200g beef fillet, sliced on the griddle but omit the cream and use butter instead.
... Use ½ a pork tenderloin, sliced on the griddle instead of the chicken.
Preparation steps
1.
Cut the chicken into strips and toss it and the vegetables with oil and season.
2.
Heat a griddle pan until smoking and griddle the chicken and veg until tender and cooked through, 8-10 minutes.
3.
Meanwhile cook the pasta in boiling salted water according to packet instructions. Drain and toss with a little oil and keep warm.
4.
Warm the cream with a little seasoning and the thyme leaves.
5.
Add the pasta to the cream then serve on plates. Spoon over the griddled chicken and vegetables.
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