Garlic Pasta with Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,660 cal. | (79 %) | ||
| Protein | 252 g | (257 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 56.7 μg | (95 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 157.1 mg | (1,309 %) | ||
| Vitamin B₆ | 5.6 mg | (400 %) | ||
| Folate | 274 μg | (91 %) | ||
| Pantothenic acid | 9.8 mg | (163 %) | ||
| Biotin | 27 μg | (60 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 3,307 mg | (83 %) | ||
| Calcium | 258 mg | (26 %) | ||
| Magnesium | 361 mg | (120 %) | ||
| Iron | 13.9 mg | (93 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 12.8 mg | (160 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 1,895 mg | |||
| Cholesterol | 662 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 4 chicken
- 4 Tbsps olive oil
- 2 scallions
- 100 milliliters white wine
- 200 milliliters Whipped cream
- 500 grams green Asparagus
- 2 Tomatoes
- 400 grams Spaghettini
- 1 handful Wild garlic
- salt
- freshly ground peppers
Preparation steps
Preheat the oven to 120°C (approximately 250°F).
Wash the chicken breast, dab dry, season with salt and pepper, and fry on all sides in 2 tablespoons of hot oil. Remove the chicken from the pan and place in the oven for 25 minutes.
Rinse and cut the scallions into rings. Add into the oiled pan and briefly saute. Deglaze with the white wine and allow to boil down halfway. Stir in the cream and allow to simmer until desired consistency. Season with salt and pepper.
Remove the bottom third of the asparagus, and cut into pieces. Saute in 2 tablespoons of hot oil for 5-6 minutes, covered, and season with salt and pepper. Blanch the tomatoes, rinse with cold water, peel, quarter, remove the seeds and chop. Add the tomatoes and asparagus to the pan.
Cook the spaghettini in boiling salt water according to the package instructions until al dente. Drain and mix with the remaining hot oil. Rinse the garlic, spin dry and cut into thin strips. Add to the pasta.
Portion the chicken breast with the sauce onto plates. Serve with the pasta and asparagus.
