Fusilli with Chicken, Green Asparagus and Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 792 cal. | (38 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12 mg | (100 %) | ||
| Vitamin K | 63.6 μg | (106 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 37.5 mg | (313 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 217 μg | (72 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 98 mg | (103 %) | ||
| Potassium | 1,165 mg | (29 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 162 mg | (54 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 469 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 4 Chicken breasts
- 1 Lime
- 2 Tbsps soy sauce
- 4 Tbsps vegetable oil
- 1 lemon
- 2 Tbsps sweet Mustard
- 1 Tbsp Dijon mustard
- 4 Tbsps olive oil
- ½ bunch Dill
- 500 grams green Asparagus
- 1 Red Bell pepper
- 400 grams Fusilli
Preparation steps
Rinse the chicken, pat dry and cut into strips.
Mix the lime juice with soy sauce and 2 tablespoons oil and let the chicken strips marinate in the mixture in the refrigerator for 1 hour.
Squeeze the lemon, mix with the mustard, stir in the olive oil, and season with pepper and salt. Finely chop the dill and add.
Trim the asparagus, remove bottom ends and cut diagonally into 5 cm (approximately 2 inch) long pieces. Rinse peppers, cut in half, trim and cut into strips.
Cook the pasta according to package directions until al dente.
Remove the chicken from the marinade and sear in the remaining oil. Remove and keep warm. Place the vegetables in the pan and sauté 3-4 minutes. Return the meat and the marinade, season with salt and pepper and cook slowly, about 3-4 minutes, adding water if necessary. Add the drained pasta to the pan pan, season and divide evenly onto plates. Drizzle with lemon sauce and serve.
