Tagliatelle with Mushrooms, Tomatoes and Chicken
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(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
659
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 659 cal. | (31 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 14.3 μg | (24 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21.1 mg | (176 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,098 mg | (27 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 263 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 50 grams Pancetta
- 1 onion
- 1 Chicken breast (About 300 grams)
- 6 ripe Tomatoes
- 200 grams mixed Mushrooms (such as porcini, cottonwood, Pholiota)
- 200 grams Ground beef
- 250 milliliters dry white wine
- salt
- freshly ground peppers
- 400 grams Tagliatelle
Preparation steps
1.
Cut pancetta into cubes. Peel and finely chop onion.
2.
Cut chicken breast into small pieces. Blanch tomatoes in hot water for a few seconds, rinse in cold water and peel, quarter nad remove seeds and dice.
3.
Clean mushrooms and cut into smaller pieces.
4.
Cook pancetta in a hot pan for a few minutes and add onion, saute until soft. Add chicken breast and ground beef and saute for a few minutes, then add wine to the pan.
5.
Simmer until wine is almost evaporated and add diced tomatoes and mushrooms. Season with salt and pepper and simmer, covered, for a few minutes on low heat.
6.
Cook pasta in boiling salted water until al dente and drain well. Add to the pan and toss well. Arrange pasta on plates and serve immediately.
