Tomato and Vegetable Pasta with Chicken Breast
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(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
603
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 603 cal. | (29 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.1 g | (37 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 70.8 μg | (118 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 24.8 mg | (207 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 232 μg | (77 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 1,340 mg | (34 %) | ||
| Calcium | 175 mg | (18 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 327 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 1 medium sized Zucchini
- 150 grams button Mushroom
- 500 grams white Asparagus
- 1 bunch scallions
- 3 Tbsps olive oil
- 1 tsp freshly chopped thyme
- 1 tsp freshly chopped rosemary
- 375 grams Tomatoes (canned)
- 400 grams Chicken breasts
- 400 grams Tagliatelle
- salt
- freshly ground pepper
Preparation steps
1.
Peel and mince onion and garlic. Rinse and chop zucchini. Rinse and quarter mushrooms. Trim asparagus and cut into bite-sized pieces. Rinse and thinly slice scallions.
2.
Heat 2 tablespoons olive oil in a nonstick skillet. Add onion, garlic, mushrooms and vegetables and sauté for 5 minutes. Add herbs and tomatoes Cover and simmer for 5 minutes.
3.
Season chicken with salt and pepper. Heat remaining olive oil in a nonstick pan. Cook chicken until golden on each side, 12-15 minutes.
4.
Boil tagliatelle in plenty of salted water until al dente. Season vegetable sauce with salt and pepper. Slice chicken breasts. Plate everything together and serve immediately.
