Pasta Salad with Chicken
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
517
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 20.99 g | (21 %) | ||
| Fat | 31.17 g | (27 %) | ||
| Carbohydrates | 39.8 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.47 g | (8 %) |
more nutritional values
| Vitamin A | 491.85 mg | (61,481 %) | ||
| Vitamin D | 0.04 μg | (0 %) | ||
| Vitamin E | 0.29 mg | (2 %) | ||
| Vitamin B₁ | 0.32 mg | (32 %) | ||
| Vitamin B₂ | 0.23 mg | (21 %) | ||
| Niacin | 11.97 mg | (100 %) | ||
| Vitamin B₆ | 0.43 mg | (31 %) | ||
| Folate | 65.41 μg | (22 %) | ||
| Pantothenic acid | 0.79 mg | (13 %) | ||
| Biotin | 0.12 μg | (0 %) | ||
| Vitamin B₁₂ | 0.15 μg | (5 %) | ||
| Vitamin C | 29.18 mg | (31 %) | ||
| Potassium | 324.37 mg | (8 %) | ||
| Calcium | 42.27 mg | (4 %) | ||
| Magnesium | 65.35 mg | (22 %) | ||
| Iron | 2.64 mg | (18 %) | ||
| Iodine | 0.8 μg | (0 %) | ||
| Zinc | 1.69 mg | (21 %) | ||
| Saturated fatty acids | 7.76 g | |||
| Cholesterol | 56.55 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams colorful Farfalle (butterfly pasta)
- 2 Chicken breasts
- 2 Tbsps clarified butter
- 1 carrot
- 1 red Bell pepper (large)
- 2 stalks Celery
- 100 grams Frozen pea
- 6 Tbsps olive oil
- 2 Tbsps balsamic vinegar
- 2 parsley
- salt
- freshly ground peppers
Preparation steps
1.
Cut chicken breasts into bite-sized cubes, season with salt and pepper and slowly fry in hot butter, about 6 minutes. Keep warm over low heat.
2.
Peel carrot and cut into slices.
3.
Rinse bell pepper, trim, cut in half, remove seeds, remove all white ribs and cut into small squares.
4.
Rinse, trim and slice the celery.
5.
Thaw peas.
6.
Blanch carrot, pepper and celery in boiling salted water until al dente, about 6 minutes. Add peas halfway through the cooking time. Rinse cooked vegetables and drain.
7.
Meanwhile, cook pasta until al dente according to package instructions.
8.
Cook vegetables briefly in hot olive oil in a skillet, season with salt and pepper and balsamic vinegar and mix in the pasta. Add the chicken, take off heat, mix in parsley and serve.
