Chicken with Penne and Peas
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
800
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 800 cal. | (38 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 19.8 μg | (33 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 29.2 mg | (243 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 832 mg | (21 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 15.1 g | |||
| Uric acid | 380 mg | |||
| Cholesterol | 156 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Chicken breasts (each 150 grams)
- 500 milliliters Vegetable broth
- 400 grams Penne
- salt
- 1 onion
- 1 Tbsp sunflower oil
- 300 milliliters Whipped cream
- 1 tsp dried Italian Fresh herbs
- 200 grams Peas (frozen or fresh)
Preparation steps
1.
Bring broth to a boil in a pot. Rinse the chicken breasts and place in the boiling broth. Reduce heat and simmer the meat until done, about 10 minutes. Then remove from broth, let cool and shred into pieces.
2.
Cook penne in boiling salted water until al dente.
3.
Peel the onion and chop finely. Heat oil in a pan, add onion and cook until translucent. Pour in the cream, sprinkle with herbs and season with salt and pepper. Add the peas and cook for about 5 minutes. Add the chicken to the sauce, pouring in a little of the cooking broth if needed to adjust consistency. Season with salt and pepper.
4.
Drain the penne and add to the pan. Toss to combine and serve on plates.
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