Finely Chopped Chicken with Fettuccine
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
680
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 680 cal. | (32 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 13.9 μg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 34.6 mg | (288 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 848 mg | (21 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 424 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts (à 120 g)
- 1 shallot
- 2 garlic cloves
- 1 Tbsp vegetable oil
- 1 tsp Coriander
- ½ tsp peppercorns
- ½ untreated lemon (Abrasion and juice)
- 120 milliliters dry white wine
- 400 grams Fettuccine
- salt
- 100 milliliters Whipped cream
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Rinse the chicken, pat dry and cut into strips. Peel and finely chop the shallot and garlic. Sauté together in oil in a hot pan until translucent. Add the chicken and fry until golden brown. Finely crush the coriander and pepper in a mortar. Add the lemon zest to the chicken, fry briefly and pour in the wine. Simmer over low heat for 1-2 minutes.
2.
Cook the pasta in salted water until al dente.
3.
Add the cream and parsley to the chicken. Season with salt and lemon juice. Add the drained pasta and serve in bowls.
