Lukewarm Pasta Chicken Salad
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
491
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 491 cal. | (23 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 231.4 μg | (386 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 22 mg | (183 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 120 mg | (126 %) | ||
| Potassium | 988 mg | (25 %) | ||
| Calcium | 330 mg | (33 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 334 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Chicken breasts (cooked, about 300 grams)
- 1 Broccoli
- 2 carrots
- 250 grams Spiral pasta (fusilli)
- 1 onion
- 60 grams Parmesan (grated)
- For the dressing
- 100 grams Sour cream
- 2 Tbsps Mustard
- 2 Tbsps Vinegar
- 150 milliliters Vegetable broth
- salt
- peppers
Preparation steps
1.
Peel the onion and chop very finely. Rinse broccoli and cut into florets. For the dressing, cook the onion in the vegetable broth for 15 minutes. Peel carrots, cut into sticks and add to broth halfway through cooking time and continue cooking. Cook pasta in plenty of boiling salted water until al dente. Rinse thoroughly in cold water and drain.
2.
Remove vegetables from broth, then strain broth through a sieve into another pot. Combine the vegetables with the pasta. Cut chicken meat into cubes and add to pasta. Add some of the cooking broth to the remaining dressing ingredients and mix to taste. Pour the dressing over the pasta and serve the salad lukewarm or cold sprinkled with Parmesan.
