Pasta Shells with Poultry

0
Average: 0 (0 votes)
(0 votes)
Pasta Shells with Poultry
share Share
print
bookmark_border Copy URL
Health Score:
Health Score
6,1 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
342
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie342 kcal(16 %)
Protein16.59 g(17 %)
Fat25.95 g(22 %)
Carbohydrates12.17 g(8 %)
Sugar added0 g(0 %)
Roughage1.45 g(5 %)
Vitamin A422.8 mg(52,850 %)
Vitamin D0.28 μg(1 %)
Vitamin E0.37 mg(3 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.13 mg(12 %)
Niacin9.47 mg(79 %)
Vitamin B₆0.34 mg(24 %)
Folate24.79 μg(8 %)
Pantothenic acid0.57 mg(10 %)
Biotin0.21 μg(0 %)
Vitamin B₁₂0.21 μg(7 %)
Vitamin C27.19 mg(29 %)
Potassium188.1 mg(5 %)
Calcium27.25 mg(3 %)
Magnesium22.04 mg(7 %)
Iron1.09 mg(7 %)
Iodine2.55 μg(1 %)
Zinc0.67 mg(8 %)
Saturated fatty acids6.43 g
Cholesterol62.86 mg
Author of this recipe:
How healthy are the main ingredients?
Chicken breastcarrotparsley

Ingredients

for
4
Ingredients
2
0.333 cup
2 cups
5 ounces
1
small carrot (peeled and julienned)
1
red pepper (de-seeded and finely diced)
¼ cup
double cream
1 tablespoon
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.