Pasta and Chicken Skillet Dinner
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
1048
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,048 cal. | (50 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 130 g | (87 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.9 g | (36 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 29.1 μg | (49 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 29.9 mg | (249 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 1,082 mg | (27 %) | ||
| Calcium | 239 mg | (24 %) | ||
| Magnesium | 157 mg | (52 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 18.7 g | |||
| Uric acid | 362 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 cups Fusilli
- 2 cloves garlic cloves (peeled and minced)
- ½ cup butter (divided)
- 2 cups Cooked chicken (cut into bite-size pieces)
- 3 cups sliced Mushrooms
- 2 Plum tomato (rinsed; trimmed and diced)
- ¼ cup chopped, fresh parsley (plus a little extra for garnish)
- ¼ cup dry white wine
- ⅔ cup milk
- ¾ cup grated Parmesan
- freshly ground Black pepper (to taste)
Preparation steps
1.
Cook pasta according to package directions until al dente; drain well.
2.
Preheat oven broiler.
3.
Meanwhile, in a large oven-proof skillet, heat 2 tablespoons butter over medium-low heat, saute garlic for 1 minute until fragrant. Add cooked chicken, mushrooms, tomatoes, parsley, and white wine. Cook for about 4 minutes, stirring constantly; transfer mixture to a bowl and set aside.
4.
Melt remaining butter in skillet; add milk, cheese, and pepper; cook over low heat, stirring constantly, until cheese melts and sauce is smooth and creamy. Add pasta mixture and toss until thoroughly coated.
5.
Place skillet under the broiler for several minutes or until the cheese is bubbly and nicely browned. Sprinkle with fresh parsley and serve.
