Pasta with Tomatoes, Olives and Chicken Breast
(Percentage of daily recommendation)
|Calorie||566 kcal||(27 %)|
|Protein||32.01 g||(33 %)|
|Fat||31.91 g||(28 %)|
|Carbohydrates||37.79 g||(25 %)|
|Sugar added||0 g||(0 %)|
|Roughage||2.08 g||(7 %)|
|Vitamin A||59.62 mg||(7,453 %)|
|Vitamin D||0.07 μg||(0 %)|
|Vitamin E||0.54 mg||(5 %)|
|Vitamin B₁||0.28 mg||(28 %)|
|Vitamin B₂||0.23 mg||(21 %)|
|Niacin||17.94 mg||(150 %)|
|Vitamin B₆||0.59 mg||(42 %)|
|Folate||51.02 μg||(17 %)|
|Pantothenic acid||1.05 mg||(18 %)|
|Biotin||2.5 μg||(6 %)|
|Vitamin B₁₂||0.26 μg||(9 %)|
|Vitamin C||10.8 mg||(11 %)|
|Potassium||424.74 mg||(11 %)|
|Calcium||42.01 mg||(4 %)|
|Magnesium||70.52 mg||(24 %)|
|Iron||3.56 mg||(24 %)|
|Zinc||1.9 mg||(24 %)|
|Saturated fatty acids||3.98 g|
- 10 ounces Chicken breasts
- freshly ground peppers
- 1 tablespoon lemon juice
- 14 ounces Penne
- 3 ounces dried tomatoes (in oil)
- 6 ounces very small (mini) Cherry tomatoes
- 2 garlic cloves
- 4 ounces Kalamata Olive
- 2 ounces Pine nuts
- 3 tablespoons olive oil
- 1 tablespoon dried rosemary
- ½ teaspoon lemon zest (organic)
Rinse the chicken, pat dry and cut into strips. Season with salt and pepper and drizzle with lemon juice.
Cook the pasta in plenty of boiling salted water until al dente.
Cut the dried tomatoes into strips. Rinse the fresh tomatoes and drain. Peel the garlic and cut into thin slices. Cut the olive pulp from the pits. Toast the pine nuts in a dry frying pan until golden brown and fragrant, then remove immediately and set aside.
Brown the chicken breast in the hot pan in 2 tablespoons oil. Add the garlic and cook until golden brown. Add the dried tomatoes, olives, rosemary and lemon zest.
Add the drained noodles, cherry tomatoes and pine nuts to pan and season with salt and pepper.
Arrange on plates and serve topped with a few drops of olive oil.