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Pasta salad with vegetables and chicken
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 1 hr 5 mins
Calories:
2381
calories
Calories
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1 bottle contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,381 cal. | (113 %) | ||
| Protein | 135 g | (138 %) | ||
| Fat | 74 g | (64 %) | ||
| Carbohydrates | 286 g | (191 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 41.8 g | (139 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 33.9 mg | (283 %) | ||
| Vitamin K | 583.9 μg | (973 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 69.4 mg | (578 %) | ||
| Vitamin B₆ | 4 mg | (286 %) | ||
| Folate | 372 μg | (124 %) | ||
| Pantothenic acid | 8.8 mg | (147 %) | ||
| Biotin | 23.5 μg | (52 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 329 mg | (346 %) | ||
| Potassium | 4,140 mg | (104 %) | ||
| Calcium | 355 mg | (36 %) | ||
| Magnesium | 447 mg | (149 %) | ||
| Iron | 13.3 mg | (89 %) | ||
| Iodine | 62 μg | (31 %) | ||
| Zinc | 12 mg | (150 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 1,098 mg | |||
| Cholesterol | 186 mg | |||
| Complete sugar | 26 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
1
- Ingredients
- 350 grams Pasta (spirelli)
- salt
- 300 grams Broccoli
- 200 grams Cherry tomatoes
- 1 Avocado
- 1 Tbsp lemon juice
- 300 grams cooked chicken
- 150 grams Corn (canned)
- 4 Tbsps sunflower oil
- 4 Tbsps Fruit Vinegar
- freshly ground peppers
Preparation steps
1.
Cook the pasta in boiling salted water until al dente. Add the broccoli during the last 4 minutes of cooking, then drain together, rinse in cold water and drain well.
2.
Rinse and halve the tomatoes. Cut avocado in half, remove pit and peel and dice. Mix with the lemon juice. Tear the chicken into small pieces and add to a bowl with the corn.
3.
Mix together pasta, broccoli, tomatoes, avocado, chicken and corn. Mix oil and vinegar together and season with salt and pepper. Toss with the salad ingredients and marinate at least 30 minutes. Season to taste and serve immediately or pack for a picnic.
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