Pasta with Chicken, Artichoke and Feta Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 672 cal. | (32 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.5 g | (45 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 5.5 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 21.4 mg | (178 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 668 mg | (17 %) | ||
| Calcium | 177 mg | (18 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 307 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 400 grams Chicken breasts (ready to cook, skinless)
- salt
- freshly ground peppers
- 4 Tbsps olive oil
- 400 grams Farfalle
- 300 grams Artichoke hearts (canned)
- 80 grams black Olives (pitted)
- 2 garlic cloves
- 1 tsp finely chopped mint
- 2 Tbsps finely chopped Basil
- 1 Tbsp lemon juice
- 120 grams Feta
Preparation steps
Rinse the meat, pat dry and season with salt and pepper. Heat some oil in a grill pan and fry for around 5 minutes until golden brown. Reduce the heat and let the meat cook for another 3-4 minutes. Remove from the pan, leave to rest briefly before cutting into narrow strips.
Cook the pasta in salted water until al dente.
Drain the artichoke hearts in a sieve and cut into quarters. Also, drain and halve the olives. Separate the garlic and finely chop.
Sweat the garlic in some oil until translucent. Add the artichoke hearts and cook for 2-3 minutes, stirring occasionally.
Drain the pasta and mix with the olives, chicken strips, herbs and artichokes. Heat for about 2 minutes and season with salt, pepper and lemon juice. Crumble the feta and mix in at the end.
Serve immediately.
