Pasta with Asparagus and Chicken
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
Whoever uses whole grain pasta takes in even more minerals and vitamins as well as satiating fibre.
(Percentage of daily recommendation)
| Calorie | 697 cal. | (33 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 54.8 μg | (91 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 36.6 mg | (305 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 185 μg | (62 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 1,018 mg | (25 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 135 mg | (45 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 459 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 400 grams Tagliatelle
- Iodized salt (with fluoride)
- 500 grams green Asparagus
- 4 Tbsps olive oil
- 100 milliliters dry white wine
- 4 Chicken breasts (about 20 grams)
- 100 milliliters chicken stock
Preparation steps
Cook pasta in salted boiling water until al dente.
Peel bottom third of asparagus and halve stalks lengthwise. Cut asparagus on the diagonal into 2-3 cm (1 to 1 1/2-inch) long pieces. In a frying pan, cook asparagus in 2 tablespoons hot oil, 2-3 minutes. Deglaze with wine and season with salt and pepper. Cover and simmer until asparagus is tender, 5-6 minutes.
Rinse chicken breasts and pat dry. Fry chicken briefly in remaining oil and add stock. Cover and cook over low heat, about 10 minutes.
Stir drained pasta into the pan with the asparagus and season to taste. Divide pasta among plates and top with sliced chicken breast.s