Tagliatelle with Chicken and Vegetables
with chicken
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(0 votes)
Health Score:
84 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
815
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 815 cal. | (39 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 99 g | (66 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.7 g | (36 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 37.3 μg | (62 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 15 mg | (125 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 918 mg | (23 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 17 g | |||
| Uric acid | 260 mg | |||
| Cholesterol | 102 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 carrots
- salt
- 100 grams Snow peas
- 1 stalk Leeks
- 1 Chicken breast (about 300 g)
- 1 Tbsp vegetable oil
- 1 Tbsp butter
- 300 milliliters Whipped cream
- 1 lemons (zest)
- peppers
- 2 Tbsps finely chopped Fresh herbs (such as parsley, chervil, chives and basil)
- 500 grams Tagliatelle
Preparation steps
1.
Peel and slice the carrots. Bring a pot of boiling salted water. Add the carrots and cook for 8 minutes. Drain. Rinse the snow peas and blanch for 1-2 minutes. Drain and rinse with cold water to cool. Rinse the leek and cut into rings.
2.
Cut the chicken breasts into strips. Heat the oil in a large nonstick skillet. Add the chicken and cook until golden. Add the butter. Add the leek and cook briefly. Stir in the cream and lemon zest, and simmer over high heat until creamy. Stir in the carrots and snow peas. Season with salt and pepper to taste. Stir in the herbs.
3.
Cook the tagliatelle in a pot of boiling salted water until al dente. Toss the tagliatelle with the vegetable mixture and serve immediately.
