Spaghetti with Chicken Breasts
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
25977
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 25,977 cal. | (1,237 %) | ||
| Protein | 5,901 g | (6,021 %) | ||
| Fat | 189 g | (163 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 6.9 mg | (863 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 64.2 mg | (535 %) | ||
| Vitamin K | 29.5 μg | (49 %) | ||
| Vitamin B₁ | 17.6 mg | (1,760 %) | ||
| Vitamin B₂ | 22.6 mg | (2,055 %) | ||
| Niacin | 3,767.3 mg | (31,394 %) | ||
| Vitamin B₆ | 132.8 mg | (9,486 %) | ||
| Folate | 2,341 μg | (780 %) | ||
| Pantothenic acid | 210.5 mg | (3,508 %) | ||
| Biotin | 503 μg | (1,118 %) | ||
| Vitamin B₁₂ | 100 μg | (3,333 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 66,412 mg | (1,660 %) | ||
| Calcium | 3,557 mg | (356 %) | ||
| Magnesium | 6,817 mg | (2,272 %) | ||
| Iron | 277 mg | (1,847 %) | ||
| Iodine | 105 μg | (53 %) | ||
| Zinc | 261.7 mg | (3,271 %) | ||
| Saturated fatty acids | 57.1 g | |||
| Uric acid | 45,100 mg | |||
| Cholesterol | 15,513 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 Chicken breasts
- 1 Tbsp clarified butter
- 1 tsp butter
- 2 garlic cloves
- 400 grams Spaghetti
- 200 grams Leeks (trimmed, rinsed and cut into thick rings)
- 100 grams Cherry tomatoes (halved)
- salt
- freshly ground pepper
- 3 Tbsps olive oil
Preparation steps
1.
Cook spaghetti in plenty of boiling salted water until al dente. Drain, rinse in cold water and drain.
2.
Cut chicken breasts into chunks, then sauté in clarified butter until cooked through over medium heat, stirring frequently. Season with salt, pepper and pressed garlic.
3.
Remove chicken pieces from the pan and keep warm. Add 1 teaspoon butter to the pan, add leeks and cook about 5 minutes while stirring. Then add the tomatoes and cook another 2-3 minutes. Add the drained spaghetti, stir to combine, heat thoroughly and season with salt and pepper. Pour olive oil over spaghetti and toss to coat.
4.
Arrange vegetables and spaghetti on a preheated platter, distribute the chicken pieces over the spaghetti and serve.
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