Spaghetti with Mediterranean Chicken Sauce
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
671
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 671 cal. | (32 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.7 g | (32 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 30.9 μg | (52 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.8 mg | (165 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 164 μg | (55 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 20 μg | (44 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 198 mg | (208 %) | ||
| Potassium | 1,150 mg | (29 %) | ||
| Calcium | 204 mg | (20 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 224 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 3 Bell pepper (red, yellow, green)
- 200 grams button Mushroom
- 2 Tbsps olive oil
- 400 grams ground chicken
- 300 grams pureed Tomatoes
- 200 milliliters Vegetable broth
- 1 bay leaf
- 350 grams Spaghetti
- 100 grams Sour cream
- salt
- peppers
- 1 tsp lemon juice
- 1 tsp dried Basil
- 1 tsp dried oregano
- freshly grated Nutmeg
- 4 Tbsps grated Cheese (such as Emmentaler)
- Basil (for garnish)
Preparation steps
1.
Peel the onion and chop finely. Rinse the peppers, halve lengthwise, remove the seeds and white ribs and finely dice the flesh. Wipe the mushrooms with a damp cloth and slice.
2.
Heat the oil in a saucepan, add the onions and cook until translucent. Add the meat and saute until crumbly. Add the tomatoes, broth and the bay leaf and simmer, stirring occasionally for 30 minutes.
3.
Cook the spaghetti in a pot of boiling salted water until al dente. Stir together the sour cream and lemon juice, season with salt and pepper. Stir the basil and oregano into the sauce, season with salt, pepper and nutmeg.
4.
Drain the pasta, transfer to plates and pour the sauce over. Top with 1-2 tablespoons of sour cream and some cheese and serve garnished with basil.
