Nutty, Creamy Chicken with Pasta
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
471
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 471 cal. | (22 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 7 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31.6 mg | (263 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 723 mg | (18 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 368 mg | |||
| Cholesterol | 154 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 4 Tbsps olive oil
- 6 Chicken breasts (cut into strips)
- 2 onions (finely chopped)
- ⅞ cup white wine
- ⅞ cup Crème fraiche
- ½ cup ground almonds
- 1 tsp Coriander
- ¼ cup Pine nuts
- Chives (finely chopped)
- salt
- peppers
Preparation steps
1.
Heat the oil in frying pan. Fry the onions and chicken until browned.
2.
When they are well-coloured, season with salt and pepper, lower heat and cook for 20 minutes, turning occasionally. Remove chicken from the pan and keep warm.
3.
Add the white wine to the pan and scrape the bottom with a spatula to release the fond. Bring to the boil and reduce by half. Add the crème fraiche, the ground almonds, coriander seeds, pine nuts and chopped chives. Season with salt and pepper to taste.
4.
Return chicken to the pan and cook for a further 2-3 minutes.
5.
Serve with fresh tagliatelle and a dry white wine. Garnish with chives.
