Pasta Puttanesca with Chicken Breast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 631 cal. | (30 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 41.4 μg | (69 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 34.5 mg | (288 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,123 mg | (28 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 429 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 300 grams Pasta (such as cellentani)
- salt
- 4 Chicken breasts (each about 140 grams)
- salt
- freshly ground peppers
- 1 tsp sweet ground paprika
- 4 Tbsps olive oil
- 1 onion
- 2 garlic cloves
- 2 Tomatoes (diced)
- 150 milliliters Red wine
- 400 grams diced Tomatoes (from a can)
- 50 grams pitted black Olives
- 1 tsp dried oregano
- 4 Tbsps chopped fresh parsley
Preparation steps
Preheat the oven to 150°C (approximately 300°F) convection/ 180°C (approximately 350°F) convention.
Cook the pasta in plenty of boiling salted water until al dente, then drain and rinse with cold water.
Rinse the chicken breasts, pat dry and season with salt, pepper and paprika. Saute in a pan with 2 tablespoons olive oil about 8 minutes until browned and crispy, then remove, wrap in aluminum foil and let rest in the oven.
Peel the onion and garlic and finely chop. Rinse the tomatoes, remove the stems and cut into cubes. Heat the remaining oil in the drippings in the pan and sauté the onion and garlic until soft. Add the diced tomatoes and deglaze with red wine. Add the canned tomatoes and let it boil for about 10 minutes while stirring. Then mix the olives with salt, pepper and oregano seasoning and stir into the cooked noodles and heat.
Cut the chicken breasts into slices, arrange on the pasta with the tomato sauce and serve sprinkled with chopped parsley.
