Pasta Salad with Chicken and Vegetables
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
547
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 547 cal. | (26 %) | ||
| Protein | 28.03 g | (29 %) | ||
| Fat | 11.86 g | (10 %) | ||
| Carbohydrates | 81.86 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.79 g | (6 %) |
more nutritional values
| Vitamin A | 91.64 mg | (11,455 %) | ||
| Vitamin D | 0.04 μg | (0 %) | ||
| Vitamin E | 0.65 mg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 9.64 mg | (80 %) | ||
| Vitamin B₆ | 0.48 mg | (34 %) | ||
| Folate | 37.39 μg | (12 %) | ||
| Pantothenic acid | 0.68 mg | (11 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.15 μg | (5 %) | ||
| Vitamin C | 30.72 mg | (32 %) | ||
| Potassium | 951.88 mg | (24 %) | ||
| Calcium | 69.41 mg | (7 %) | ||
| Magnesium | 40.17 mg | (13 %) | ||
| Iron | 4.29 mg | (29 %) | ||
| Zinc | 0.89 mg | (11 %) | ||
| Saturated fatty acids | 1.47 g | |||
| Cholesterol | 38.66 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Fusilli
- salt
- 400 milliliters Chicken broth
- 2 Chicken breasts (each at 140 grams)
- 2 Zucchini
- 300 grams Cherry tomatoes
- 2 Tbsps white balsamic vinegar
- 2 Tbsps lemon juice
- 2 Tbsps olive oil
- peppers
- 2 Tbsps freshly cut Basil
Preparation steps
1.
Cook the pasta in plenty of salted water until al dente. Drain and rinse.
2.
Meanwhile, bring the broth to a boil. Rinse the chicken breasts and add to the broth. Bring to a boil and then turn off the heat. Let sit for about 15 minutes. Drain on paper towels and cut into strips.
3.
Rinse the zucchini and cut into quarters lengthwise. Cut into small pieces. Rinse the cherry tomatoes and cut into quarters.
4.
Mix the noodles with chicken, zucchini and tomatoes in a bowl. Toss with the vinegar, lemon juice, and olive oil. Infuse for about 20 minutes and season with salt and pepper.
To serve: Place in bowls and garnish with basil.
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