Pasta Salad with Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 566 cal. | (27 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 28.4 μg | (47 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 20.8 mg | (173 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 129 mg | (136 %) | ||
| Potassium | 783 mg | (20 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 305 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 small red Bell pepper
- 150 grams Snow peas
- salt
- 350 grams Fusilli
- 2 Chicken breasts (each about 120 grams)
- 1 Tbsp soy sauce
- peppers
- 1 Tbsp Pastry flour
- 4 Tbsps soybean oil
- 2 Tbsps Rice vinegar
- 2 Tbsps Lime juice
- ½ tsp ground ginger
- 1 pinch ground cilantro
- 2 Tbsps Yogurt (0.1% fat)
- 1 Tbsp scallions
Preparation steps
Rinse bell peppers, trim and cut into narrow strips. Clean and remove strings from snow peas and blanch in boiling salted water until al dente, about 5 minutes. Rinse in cold water and drain. Cook the pasta in boiling salted water in another pot until al dente, rinse in cold water and drain.
Rinse the chicken breasts, pat dry and sprinkle with a little soy sauce and pepper. Sprinkle lightly with the flour and fry in 2 tablespoons oil until golden brown on all sides, about 4 minutes.
Mix the rest of the oil with the rice vinegar, lime juice, ginger and coriander and season with salt.
Combine bell peppers, snow peas and pasta with the dressing in a bowl, adjust seasonings to taste and arrange the chicken strips on top. Drizzle the yogurt over the salad and serve sprinkled with chives.
