Pasta and Chicken in Tomato Sauce
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
642
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 642 cal. | (31 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 16.8 μg | (28 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 19.8 mg | (165 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 620 mg | (16 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 264 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- for the chicken
- 400 grams Farfalle
- 2 Chicken breasts
- 2 tsps vegetable oil
- salt
- freshly ground peppers
- 150 grams baby green Beans
- for the tomato sauce
- 20 grams Leeks
- 10 grams fresh ginger
- 2 garlic cloves
- 20 grams sugar
- 1 Tbsp Vinegar
- 2 Tbsps dry white wine
- 1 tsp cornstarch (mixed in 2 teaspoons water)
- salt
- 5 Tbsps vegetable oil
- 2 Tbsps Ketchup
Preparation steps
1.
Season the chicken breast fillets with salt, pepper and oil. Grill on each side for about 4 minutes. Allow to cool slightly and cut into bite-size cubes.
2.
Rinse the beans, cut off the ends and cut into small pieces. Cook in boiling salt water for about 10 minutes and then drain.
3.
Cook the pasta in boiling salt water until al dente and drain.
4.
For the tomato sauce, peel and finely chop the ginger, garlic and leeks.
5.
Mix the sugar, vinegar, wine and cornstarch. Season with salt.
6.
In hot oil, saute the ginger, garlic and leeks. Add the tomato ketchup and stir fry over medium heat until it smells spicy. Mix well and bring to a boil. Remove from the heat and mix with the pasta, chicken breast and beans. Serve warm.
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