Crispy Stuffed Chicken with Ragu

Name: Crispy Stuffed Chicken with Ragu
Total time: 1 h 15 min
Yield: 4
Ingredients: 3 red peppers (halved); 1 yellow pepper (halved); 0.5 cup Bacon (diced); 2 garlic cloves (crushed); 4 cups fresh, young Spinach (8 leaves set aside); 4 Chicken breasts (skinned, ready to cool, 160 g each); 2 Tbsps olive oil; 1 onion (chopped); 1 Tbsp tomato puree; 1 Tbsp balsamic vinegar; 2 cups vegetable stock; 14 ozs Tagliatelle; 2 sprigs cilantro (chopped)

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Health Score:

79 / 100

Difficulty:

moderate

Difficulty

Preparation:

45 min.

Preparation

ready in 1 hr 15 min.

Ready in

Calories:

665

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	665 cal.	(32 %)
Protein	55 g	(56 %)
Fat	34 g	(29 %)
Carbohydrates	35 g	(23 %)
Sugar added	0 g	(0 %)
Roughage	3.1 g	(10 %)

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more nutritional values

Vitamin A	0.2 mg	(25 %)
Vitamin D	0 μg	(0 %)
Vitamin E	2 mg	(17 %)
Vitamin K	84.6 μg	(141 %)
Vitamin B₁	0.2 mg	(20 %)
Vitamin B₂	0.3 mg	(27 %)
Niacin	33.1 mg	(276 %)
Vitamin B₆	1.2 mg	(86 %)
Folate	66 μg	(22 %)
Pantothenic acid	1.9 mg	(32 %)
Biotin	6.7 μg	(15 %)
Vitamin B₁₂	0.9 μg	(30 %)
Vitamin C	15 mg	(16 %)
Potassium	855 mg	(21 %)
Calcium	77 mg	(8 %)
Magnesium	98 mg	(33 %)
Iron	3.8 mg	(25 %)
Iodine	4 μg	(2 %)
Zinc	3.1 mg	(39 %)
Saturated fatty acids	12.9 g
Uric acid	408 mg
Cholesterol	142 mg
Complete sugar	2 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 3 red peppers (halved); 1 yellow pepper (halved); ½ cup Bacon (diced); 2 garlic cloves (crushed); 4 cups fresh, young Spinach (8 leaves set aside); 4 Chicken breasts (skinned, ready to cool, 160 g each); 2 Tbsps olive oil; 1 onion (chopped); 1 Tbsp tomato puree; 1 Tbsp balsamic vinegar; 2 cups vegetable stock; 14 ozs Tagliatelle; 2 sprigs cilantro (chopped)

How healthy are the main ingredients?

Spinach olive oil garlic clove Chicken breast onion

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Preparation steps

Heat the oven to its hottest temperature and line a baking tray with grease proof paper.

Place the peppers skin-side up on the prepared baking tray and roast until the skin bubbles and turns dark.

Fry the bacon until crispy and add one garlic clove. Add the spinach, cover and leave to wilt for 2-4 min. Drain and leave to cool.

Cover the roasted peppers with a damp cloth, leave to cool and then remove the skin. Dice the peppers and turn the oven down to 200°C (180°C in a fan oven), 400°F gas 6.

Chop the spinach and mix with 3 tbsp diced peppers. Season with salt and ground black pepper.

Cut pockets in the long sides of the chicken breasts. Season with salt and ground black pepper and fill with the spinach mixture. Roll up the meat, tie with kitchen twine and fry in hot oil until golden brown. Then set aside.

Fry the onions in the same pan as the chicken and add the remaining garlic. Add the tomato puree and fry for a few minutes. Add the diced peppers, vinegar and the stock. Bring to the boil, add the chicken roulade and simmer on a medium heat for 15-20 min.

Cook the tagliatelle in boiling salt water until al dente.

Chop the set-aside spinach and add the coriander. Season the sauce with salt and ground black pepper. Drain the pasta, then return to the pot and add the spinach and coriander. Arrange the pasta, chicken and the sauce on plate and serve immediately.

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