Tagliatelle with Roasted Chicken and Chervil Cream Sauce

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Tagliatelle with Roasted Chicken and Chervil Cream Sauce
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Health Score:
Health Score
5,3 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
610
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie610 kcal(29 %)
Protein39.61 g(40 %)
Fat17.89 g(15 %)
Carbohydrates70.83 g(47 %)
Sugar added0 g(0 %)
Roughage0.59 g(2 %)
Vitamin A148.32 mg(18,540 %)
Vitamin D0.24 μg(1 %)
Vitamin E0.49 mg(4 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.16 mg(15 %)
Niacin17.34 mg(145 %)
Vitamin B₆0.56 mg(40 %)
Folate14.69 μg(5 %)
Pantothenic acid0.91 mg(15 %)
Biotin0.37 μg(1 %)
Vitamin B₁₂0.34 μg(11 %)
Vitamin C3.78 mg(4 %)
Potassium636.42 mg(16 %)
Calcium83.71 mg(8 %)
Magnesium32.26 mg(11 %)
Iron3.86 mg(26 %)
Iodine4 μg(2 %)
Zinc1.24 mg(16 %)
Saturated fatty acids8.13 g
Cholesterol112.44 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
Chicken breasts (each around 160 grams) (approximately 6 ounces)
freshly ground Pepper
1 tablespoon
300 milliliters
1 bunch
1 bunch
100 grams
1 tablespoon
1 tablespoon
350 grams
multicolored Tagliatelle

Preparation steps

1.

Rinse the chicken breasts, pat dry and season with salt and pepper. Melt the butter in a frying pan and sear the chicken on both sides. Pour in the broth, lower the heat and simmer for about 10 minutes.

2.

Meanwhile, cook the tagliatelle in boiling salted water until al dente.

3.

Rinse the chervil and watercress, pat dry, pluck the leaves and purée with the cream.

4.

Toast the pine nuts in a dry frying pan then let cool. Remove the chicken breast from the broth, stir in the herb cream and cornstarch, season with salt and pepper and cook until thickened. Cut the chicken diagonally into thick slices and arrange on serving plates with the drained noodles and sauce. Sprinkle with pine nuts to serve.