Pappardelle with Turkey, Shrimp and Pineapple
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
755
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 755 cal. | (36 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 21.4 mg | (178 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 760 mg | (19 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 255 mg | |||
| Cholesterol | 167 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Tagliatelle
- 350 grams turkey breasts
- 100 milliliters chicken stock
- 250 grams Crème fraiche
- 1 Tbsp Curry powder
- 200 grams large shrimp (peeled, deveined)
- 50 grams Zucchini (diced)
- 50 grams Red Bell pepper (diced)
- 50 grams fresh Pineapple (diced)
- 3 Tbsps Peanut oil
- salt
- freshly ground peppers
Preparation steps
1.
Cook the pasta in boiling salted water until al dente.
2.
Cut the turkey into strips.
3.
Heat the chicken stock, crème fraîche and curry powder in a saucepan.
4.
Heat the peanut oil in a large frying pan, sauté the turkey, shrimp, pineapple and vegetables separately and season with salt and pepper. Return all of the sautéed ingredients to the pan and season with salt and pepper.
5.
Drain the pasta and toss with the curry sauce.
6.
Arrange the noodles on serving plates and top with the remaining sautéed ingredients.
