Sliced Mushroom and Chicken Pasta

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(1 vote)
Sliced Mushroom and Chicken Pasta
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Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
470
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie470 cal.(22 %)
Protein44 g(45 %)
Fat14 g(12 %)
Carbohydrates40 g(27 %)
Sugar added0 g(0 %)
Roughage5.3 g(18 %)
Vitamin A1 mg(125 %)
Vitamin D1.2 μg(6 %)
Vitamin E1.1 mg(9 %)
Vitamin K22.8 μg(38 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin28.1 mg(234 %)
Vitamin B₆1 mg(71 %)
Folate54 μg(18 %)
Pantothenic acid2.7 mg(45 %)
Biotin15 μg(33 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C7 mg(7 %)
Potassium925 mg(23 %)
Calcium59 mg(6 %)
Magnesium84 mg(28 %)
Iron3.5 mg(23 %)
Iodine13 μg(7 %)
Zinc2.8 mg(35 %)
Saturated fatty acids8 g
Uric acid342 mg
Cholesterol124 mg
Complete sugar5 g

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
How healthy are the main ingredients?
Mushroomgarlic clovethymeChicken breastonioncarrot
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.

Comments

 
I don't know much about pasta-making but this seems like a delicious experiment to make!