Spring Pasta with Chicken and White Asparagus
(1 vote)
(1 vote)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
867
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 867 cal. | (41 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 97 g | (65 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 62.9 μg | (105 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 37.5 mg | (313 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 200 μg | (67 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,142 mg | (29 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 152 mg | (51 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 467 mg | |||
| Cholesterol | 164 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams white Asparagus
- salt
- 1 tsp sugar
- 500 grams Penne
- 4 Chicken breasts (about 140 grams)
- 1 onion
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 1 splash dry white wine
- 150 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- white peppers
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Peel the asparagus and cut into 3 cm (approximately 1 inch) long pieces. Place in boiling salted water with sugar and leave until done about 10 minutes. Cook the penne in salted water until al dente.
2.
Wash the chicken breasts, pat dry, and chop. Peel the onion and garlic and chop finely and sauté in oil. Add chicken cubes and sauté for 2 to 3 minutes. Deglaze with the wine. Add asparagus and 4 to 5 tablespoons boiling water and simmer for 1 to 2 minutes.
3.
Stir in the cream and the creme fraiche and season with salt and pepper. Toss in the parsley, asparagus mixture, and the drained penne, let stand briefly and serve.
