Fusilli with Chicken Breast, Tomatoes and Scallions
(3 votes)
(3 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
797
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 797 cal. | (38 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 99 g | (66 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.5 g | (32 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 5.9 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 22.7 mg | (189 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 840 mg | (21 %) | ||
| Calcium | 218 mg | (22 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 292 mg | |||
| Cholesterol | 107 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Chicken breasts (about 400 g)
- salt
- freshly ground pepper
- 3 Tbsps olive oil
- 200 milliliters chicken stock
- 2 bunches scallions
- 500 grams Fusilli
- 150 milliliters Whipped cream
- 50 grams crushed Tomatoes
- 1 tsp white balsamic vinegar
- 1 pinch sugar
Preparation steps
1.
Season the chicken breasts with salt and pepper to taste. Heat 1 tablespoon of the olive oil in a pot. Add the chicken breasts and sear until golden on each side. Cover and cook for 12-15 minutes.
2.
Rinse the scallions and cut into rings. Cook the fusilli in a pot of boiling salted water until al dente. Remove the chicken from the pot and set aside. Add the cream and crushed tomatoes to the pot, and reduce until thickened and creamy.
3.
Heat the olive oil in a skillet. Add the scallions and cook briefly. Drain the pasta. Chop the chicken into cubes. Season the tomato sauce with the vinegar, salt and pepper to taste, and the sugar. In a bowl, toss the chicken with the sauce, scallions and pasta until thoroughly combined. Serve immediately.
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