Pasta with Tomatoes, Olives and Chicken Breast
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 32 min.
Ready in
Calories:
606
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 606 cal. | (29 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 16.3 mg | (136 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 642 mg | (16 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 203 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 10 ozs Chicken breasts
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
- 14 ozs Penne
- 3 ozs dried Tomatoes (in oil)
- 6 ozs very small (mini) Cherry tomatoes
- 2 garlic cloves
- 4 ozs Kalamata Olive
- 2 ozs Pine nuts
- 3 Tbsps olive oil
- 1 Tbsp dried rosemary
- ½ tsp lemon zest (organic)
Preparation steps
1.
Rinse the chicken, pat dry and cut into strips. Season with salt and pepper and drizzle with lemon juice.
2.
Cook the pasta in plenty of boiling salted water until al dente.
3.
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.
4.
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.
5.
Add the drained noodles, cherry tomatoes and pine nuts to pan and season with salt and pepper.
6.
Arrange on plates and serve topped with a few drops of olive oil.
