Spinach Pasta with Thyme Chicken and Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 744 cal. | (35 %) | ||
| Protein | 37.13 g | (38 %) | ||
| Fat | 24.35 g | (21 %) | ||
| Carbohydrates | 90.32 g | (60 %) | ||
| Sugar added | 1.44 g | (6 %) | ||
| Roughage | 3.25 g | (11 %) |
| Vitamin A | 802.68 mg | (100,335 %) | ||
| Vitamin D | 0.04 μg | (0 %) | ||
| Vitamin E | 0.12 mg | (1 %) | ||
| Vitamin B₁ | 0.95 mg | (95 %) | ||
| Vitamin B₂ | 0.63 mg | (57 %) | ||
| Niacin | 16.84 mg | (140 %) | ||
| Vitamin B₆ | 0.44 mg | (31 %) | ||
| Folate | 357.76 μg | (119 %) | ||
| Pantothenic acid | 1.39 mg | (23 %) | ||
| Biotin | 0.85 μg | (2 %) | ||
| Vitamin B₁₂ | 0.35 μg | (12 %) | ||
| Vitamin C | 327.86 mg | (345 %) | ||
| Potassium | 593.04 mg | (15 %) | ||
| Calcium | 312.54 mg | (31 %) | ||
| Magnesium | 101.59 mg | (34 %) | ||
| Iron | 7.64 mg | (51 %) | ||
| Iodine | 3.12 μg | (2 %) | ||
| Zinc | 1.38 mg | (17 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Cholesterol | 71.02 mg |
Ingredients
- Ingredients
- 2 Chicken breasts (each about 350 grams, with skin and bone)
- 4 sprigs thyme
- olive oil
- salt
- freshly ground peppers
- 400 grams Vine tomato
- 3 Tbsps olive oil
- 1 tsp melted honey
- 2 shallots
- 1 garlic clove
- 75 milliliters dry white wine
- 400 grams small tubular pasta
- 1 ⅕ liters Chicken broth
- 300 grams fresh Baby spinach
- 125 grams Roquefort cheese
- 1 tsp lemon zest (organic)
Preparation steps
Rinse meat, pat dry and separate skin in the middle. Rinse and shake dry thyme, pluck off leaves and spread on meat under skin, season with salt and pepper. Grease roasting pan with oil and arrange chicken breasts in it. Bake in preheated oven at 200°C (approximately 400°F) for about 35 minutes. Rinse tomatoes (leave tomatoes on vine, if desired) and add to the pan during the last 15 minutes of baking. Drizzle tomatoes with 1 tablespoon of oil, brush with honey and season with salt and pepper.
Peel and finely chop shallots and garlic. Heat oil in a saucepan and saute shallots and garlic until translucent. Deglaze pan with wine and add pasta. Add about 600 ml of broth (approximately 2 1/2 cup). Cook pasta until al dente, adding more broth as needed. Rinse and chop spinach, dice cheese. Add spinach and cheese to pasta and season with lemon zest and salt.
Separate meat from bones and slice. Arrange pasta, meat and tomatoes on plates and serve.
