Pasta with Chicken and Vegetables
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
774
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 774 cal. | (37 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 34.4 μg | (57 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 22.2 mg | (185 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 845 mg | (21 %) | ||
| Calcium | 352 mg | (35 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 265 mg | |||
| Cholesterol | 102 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams Farfalle (butterfly pasta)
- 2 Chicken breasts
- 2 Tbsps clarified butter
- 200 grams green Asparagus
- 400 grams small Tomatoes (quartered)
- 6 Tbsps olive oil
- 100 grams Parmesan (freshly grated)
- salt
- freshly ground peppers
Preparation steps
1.
Cook the pasta according to package instructions until al dente.
2.
Lightly salt chicken breasts, season with pepper and cook in a pan with hot butter for about 10 minutes. Keep warm.
3.
Cook asparagus in salted water until al dente, strain and allow to drain.
4.
Rinse asparagus, peel lower third, cut off ends and cut into 4 cm (approximately 1 1/2–inch) long pieces
5.
Cook asparagus and tomatoes briefly in hot olive oil, season with salt and pepper and mix with the pasta. Cut chicken into bite-sized pieces, add to pasta and cook until heated through. Serve with grated Parmesan.
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