Pasta Shells with Poultry
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
409
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 409 cal. | (19 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 21 μg | (35 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 19.3 mg | (161 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 610 mg | (15 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 235 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 skinless Chicken breasts
- 0.333 cup olive oil
- 2 cups Pasta
- 5 ozs small button Mushroom
- 1 small carrot (peeled and julienned)
- 1 red pepper (de-seeded and finely diced)
- ¼ cup double cream
- 1 Tbsp parsley (chopped)
Preparation steps
1.
Preheat the oven to 200°C (180 fan) | 400°F | gas 6.
2.
Rub the chicken breasts with some of the olive oil and season well. Arrange on a baking sheet and roast for 20-25 minutes until springy yet firm to the touch and cooked. Remove when ready, transfer to a plate and leave to rest for 10 minutes, loosely covered in foil.
3.
Meanwhile, bring a large pan of salted water to the boil and cook the pasta until 'al dente'; usually 8-10 minutes.
4.
Heat the remaining olive oil over a medium-high heat in a frying pan and saute the mushrooms for 5-7 minutes, reducing the heat after 2 minutes, until soft.
5.
Drain and transfer the pasta to a large saucepan. Slice the chicken breasts thinly into strips and add to the pasta. Stir in the carrot, mushrooms and pepper. Pour in the cream and stir well to just coat.
6.
Finish by spooning into serving bowls and garnishing with the chopped parsley.
