Pasta Salad with Chicken and Vegetables

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Pasta Salad with Chicken and Vegetables
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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)
Calorie547 kcal(26 %)
Protein28.03 g(29 %)
Fat11.86 g(10 %)
Carbohydrates81.86 g(55 %)
Sugar added0 g(0 %)
Roughage1.79 g(6 %)
Vitamin A91.64 mg(11,455 %)
Vitamin D0.04 μg(0 %)
Vitamin E0.65 mg(5 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.16 mg(15 %)
Niacin9.64 mg(80 %)
Vitamin B₆0.48 mg(34 %)
Folate37.39 μg(12 %)
Pantothenic acid0.68 mg(11 %)
Biotin3 μg(7 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C30.72 mg(32 %)
Potassium951.88 mg(24 %)
Calcium69.41 mg(7 %)
Magnesium40.17 mg(13 %)
Iron4.29 mg(29 %)
Zinc0.89 mg(11 %)
Saturated fatty acids1.47 g
Cholesterol38.66 mg

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 tablespoons white balsamic vinegar
2 tablespoons lemon juice
2 tablespoons olive oil
peppers
2 tablespoons freshly cut Basil
How healthy are the main ingredients?
olive oilBasilsaltChicken breastzucchini

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.