Pasta with Tomato Chicken Stew
(Percentage of daily recommendation)
| Calorie | 477 cal. | (23 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 20.2 μg | (34 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 18.1 mg | (151 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 858 mg | (21 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 232 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 350 grams Chicken breasts
- 500 grams Tomatoes
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 200 grams blanched Tomatoes (finished product)
- salt
- freshly ground peppers
- 1 pinch sugar
- 350 grams Tagliatelle
- 1 Tbsp chopped parsley
- Basil (for garnish)
Preparation steps
Remove the peduncle from the tomatoes, carve at bottom and blanch in boiling water. Rinse the blanched tomatoes with cold water and peel,
Remove the seeds and stalks from the blanched tomatoes and chop the pulp.
For the stew, peel the onion and garlic, and dice. Heat 1 tablespoon olive oil in a pan and saute the onion and garlic in it until translucent.
Add the tomatoes to the onion-garlic mixture and simmer for 15 minutes. Season with salt, sugar and pepper.
Cook the tagliatelle pasta in salted water until al dente.
Rinse the chicken breast, pat dry and cut into strips.
Heat the remaining olive oil in a nonstick skillet and fry the chicken breast strips in it. Drain the blanched tomatoes and add to the chicken breast strips.
Mix the parsley and fried chicken breast strips into the stew. Drain the pasta.
Spread the pasta in a warm plate, top with the stew, and garnish with basil leaves.
Serve immediately.