Tagliatelle with Chicken and Lime-Herb Vinaigrette
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
762
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 762 cal. | (36 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 90 g | (60 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 13.6 μg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 35.5 mg | (296 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 844 mg | (21 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 445 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 sprigs Basil
- ¼ bunch parsley
- 3 sprigs thyme
- ¼ bunch Chives
- 2 garlic cloves
- 3 Limes
- 500 grams Tagliatelle
- salt
- 4 Chicken breasts (each about 150 grams)
- freshly ground peppers
- 2 Tbsps vegetable oil
- 30 grams butter
Preparation steps
1.
Preheat oven to 200°C (approximately 400°F). Rinse herbs, shake dry, pluck leaves and chop finely. Peel garlic and finely chop. Zest and squeeze limes.
2.
Cook pasta in boiling salted water until al dente for 10-15 minutes. Rinse chicken breasts, pat dry and slice. Season chicken slices with salt and pepper, then fry in hot oil in a grill pan for 3-4 minutes. Remove chicken from pan and bake in preheated oven for 10-12 minutes.
3.
In another frying pan, melt butter and sauté garlic for 1-2 minutes until translucent. Add herbs and pour in lime juice. Season with salt and pepper. Distribute cooked pasta between 4 warmed plates, top with chicken slices and drizzle with sauce. Garnish with lime zest and serve.
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