Mixed Fusilli Pasta Salad
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
2132
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,132 cal. | (102 %) | ||
| Protein | 109 g | (111 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 340 g | (227 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 25.7 g | (86 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 11 μg | (18 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 50.7 mg | (423 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 184 μg | (61 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 1,585 mg | (40 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 351 mg | (117 %) | ||
| Iron | 10.9 mg | (73 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 9.7 mg | (121 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 657 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 4 cups mixed Fusilli
- 2 Chicken breasts
- 1 red pepper
- ½ bunch Basil (chopped)
- 2 Tbsps black Olives (stoned)
- 1 Tbsp Pine nuts
- 4 Tbsps olive oil
- 3 Tbsps Sherry vinegar
- salt
- peppers
- lemon juice (to taste)
Preparation steps
1.
Cook the fusilli in salted water according to the package instructions until al dente. Refresh in cold water and drain.
2.
Wash, dry and dice the chicken breasts.
3.
Wash, halve, core and dice the pepper.
4.
Chop the olives.
5.
Toast the pine nuts in a dry frying pan until golden brown. Take out of the pan. Add 2 tbsp oil and fry the diced chicken on all sides for about 2 minutes, or until golden brown. Remove from the heat, season with salt and pepper and leave in the pan to continue cooking in the heat of the pan.
6.
Whisk the olive oil with the sherry vinegar, salt and pepper. Add the red pepper, basil, olives, pine nuts and chicken and toss gently. Then add the pasta and mix gently. Season with salt and pepper, add lemon juice to taste and serve.
