Sliced Mushroom and Chicken Pasta
(1 vote)
(1 vote)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
470
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 470 cal. | (22 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 22.8 μg | (38 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 28.1 mg | (234 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 925 mg | (23 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 342 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 boneless Chicken breasts
- 1 small onion (quartered)
- 2 carrots (cut into batons)
- 2 sprigs fresh thyme
- 2 Tbsps dry sherry (optional)
- 14 ozs Tagliatelle
- ¼ cup butter
- 3 cups button Mushrooms (sliced)
- 2 cloves garlic cloves (crushed)
- 1 Tbsp all-purpose flour
- flat-leaf parsley (chopped)
- salt
- freshly ground peppers
Preparation
Kitchen utensils
1 Pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Oven rack
Preparation steps
1.
Put the chicken into a large pan with the onion, carrots, thyme and 250 ml water and sherry, if using. Season generously with salt and ground black pepper.
2.
Bring to the boil, then reduce heat and simmer the chicken for 15 minutes until tender when pierced with a fork. Add more water during cooking if necessary. Drain, set the chicken and vegetables aside, and reserve the broth.
3.
Put the tagliatelle into a pan of boiling salted water and cook according to packet instructions until 'al dente'.
4.
Melt the butter in a saute pan, add the mushrooms and garlic, and saute for 5 minutes until softened.
5.
Add the flour and cook for 1 minute. Gradually add the broth and cook until the sauce has thickened. Add the chicken and vegetables and heat through. Season to taste.
6.
Drain the tagliatelle, divide between 4 plates. Serve the chicken and mushroom mixture on top.
7.
Sprinkle over the parsley to garnish.
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