Vegetable Stew with Chicken and Pasta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 658 cal. | (31 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.9 g | (33 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 46.7 μg | (78 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 30.4 mg | (253 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 188 μg | (63 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,411 mg | (35 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 433 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 6 Tomatoes
- 1 large Leek
- 1 onion
- 2 garlic cloves
- 600 grams Chicken breasts (ready to cook, skinless)
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 400 grams pureed Tomatoes
- 250 milliliters chicken stock
- salt
- freshly ground peppers
- 1 sprig fresh oregano
- sugar
- 400 grams Fusilli
Preparation steps
Rinse the tomatoes and coarsely chop. Trim the leek ends and cut lengthwise, rinse thoroughly and cut diagonally into narrow rings. Peel the onion and garlic, and chop finely.
Rinse the chicken breasts, pat dry, cut into bite-sized pieces and fry until golden brown in a pan in hot oil. Remove the chicken breast pieces from the pan and keep warm.
Add the shallots with the garlic in the same pan and saute until translucent. Add the tomato paste and saute briefly, and stir in the leeks. Rinse the oregano, shake dry and pluck the leaves from the stalk.
Add the diced tomatoes, the pureed tomatoes and the poultry stock, Season with salt and pepper, and sprinkle with oregano and a pinch of sugar. Add the cooked chicken breast pieces and let simmer over medium heat for 10 minutes.
Meanwhile, cook the fusilli pasta in the salted boiling water until al dente. Season the vegetable and chicken stew again and serve with the fusilli pasta.
