Pasta with Chicken and Radicchio
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
1485
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,485 cal. | (71 %) | ||
| Protein | 247 g | (252 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 5.8 μg | (10 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 154.2 mg | (1,285 %) | ||
| Vitamin B₆ | 5.5 mg | (393 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 8.8 mg | (147 %) | ||
| Biotin | 21.9 μg | (49 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 3,053 mg | (76 %) | ||
| Calcium | 199 mg | (20 %) | ||
| Magnesium | 329 mg | (110 %) | ||
| Iron | 13.6 mg | (91 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 11.8 mg | (148 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 1,873 mg | |||
| Cholesterol | 637 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 skinless chicken (about 200 g)
- 160 grams Orecchiette pasta
- ½ head Radicchio
- 1 Tbsp rosemary (coarsely chopped)
- 100 milliliters Vegetable broth
- 1 Tbsp olive oil
- 1 Tbsp honey
- 1 splash Port wine
- 1 Tbsp balsamic vinegar
- 1 Tbsp butter
- 2 Tbsps raisins
- Sea salt
- freshly ground peppers
Preparation steps
1.
Cook the orecchiette in plenty of salted water according to package directions until al dente.
2.
Rinse the chicken breasts, pat dry and cut into approximately 2x2 cm (approximately 3/4 inch) cubes. Season with salt and pepper, saute in hot oil on all sides and remove. Add the honey to the same pan and caramelize, deglaze with vinegar, port wine and vegetable stock. Remove the sauce from the heat.
3.
Rinse the radicchio, wipe dry, remove the core and cut into strips. Sauté in butter and add the raisins and rosemary to the sauce. Add the chicken pieces and cook together over low heat for about 2 minutes. Remove from heat. Season with sea salt and pepper. Mix in the drained pasta and serve.
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