Pasta with Chicken, Green Asparagus and Tomatoes
Pasta with Chicken, Green Asparagus and Tomatoes - Pasta with Chicken, Green Asparagus and Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 514 cal. | (24 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 30.4 μg | (51 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.8 mg | (107 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 563 mg | (14 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 169 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 400 grams Spiral pasta
- 250 grams green Asparagus
- 12 Cherry tomatoes
- 200 grams Chicken breasts
- salt
- freshly ground peppers
- 1 dried chili pepper
- fresh Basil
- 1 garlic clove
- olive oil
- 2 Tbsps lemon juice
- 2 Tbsps Crème fraiche
Preparation steps
Rinse asparagus and blanch in boiling salted water for about 5 minutes, then drain. Rinse cherry tomatoes and halve. Peel garlic and chop finely. Rinse chicken, pat dry and cut into bite-sized pieces.
For the marinade, mix together 2 tablespoons olive oil, lemon juice, garlic and season with salt and pepper. Mix with chicken and let sit for 10 minutes. Cook pasta in boiling salted water until al dente and drain. Heat 3 tablespoons oil in a pan and fry chicken along with the marinade. Add tomatoes and cook, covered, over medium heat for about 3 minutes.
In a bowl, mix pasta with chicken and tomato mixture. Add asparagus, a handful of basil leaves and crumbled chile pepper. Mix well and season with salt and pepper. Stir in creme fraiche and garnish with basil leaves. Serve lukewarm.
