Pasta Salad with Chicken, Mushrooms and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 551 cal. | (26 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 35.7 μg | (60 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.8 mg | (173 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 19.3 μg | (43 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,166 mg | (29 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 262 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 400 grams Spaghetti
- 1 Cucumber
- 4 scallions
- 300 grams button Mushroom
- 4 ripe Tomatoes
- 1 large garlic clove
- 1 handful Basil
- 300 grams Chicken breasts
- olive oil (cold pressed)
- 4 Tbsps lemon juice
- salt
- peppers (freshly ground)
Preparation steps
Rinse the cucumber and slice into thin slices. Rinse scallions, trim and cut into 1-2 cm (approximately 3/4 inch) pieces. Rinse 2 tomatoes, blanch in boiling water, remove seeds and coarsely chop the flesh. Rinse remaining 2 tomatoes, cut in half, remove seeds and cut into small cubes. Put aside. Peel the garlic, coarsely chop and grind in a mortar with a little salt and the basil leaves. Add peeled tomato pieces and crush or grind with 5 tablespoons of oil, lemon juice, 2 tablespoons of water, some salt (taking care to not use too much, as some has already been used to grind in the mortar) and pepper.
Place the chicken breast in boiling salted water and cook until done, 5-6 minutes, lift out the meat and shred with a fork or cut into thin slices.
Clean mushrooms and halve. Heat 2 tablespoons olive oil in a pan and brown the mushrooms. Season with salt and pepper.
Cook the pasta until very al dente in plenty of salted water, and set some of the pasta water aside before draining. Place the pasta in a large bowl and mix with the mushrooms, sauce and 2-3 tablespoons of cooking water. Stir again and allow to cool slightly (only so much that the pasta is still warm but not hot), stir in another 2 tablespoons cooking water, then the chicken, cucumber slices, diced tomatoes and scallions. Once again, season with salt and pepper, mix and serve immediately.
