Pasta with Blue Cheese, Chicken and Vegetables
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 55 min.
Ready in
Calories:
831
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 831 cal. | (40 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 98 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.1 g | (37 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 30.1 μg | (50 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 25.4 mg | (212 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 158 μg | (53 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 1,548 mg | (39 %) | ||
| Calcium | 410 mg | (41 %) | ||
| Magnesium | 158 mg | (53 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 326 mg | |||
| Cholesterol | 104 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 shallots
- 2 Zucchini (each about 150 grams)
- 3 Beefsteak tomato
- 1 Red paprika
- 1 Red chili pepper
- 400 grams Chicken breasts
- ½ tsp paprika
- salt
- freshly ground peppers
- 500 grams Spaghetti
- 2 Tbsps olive oil
- 2 Tbsps Tomato paste
- 100 milliliters Vegetable broth
- 200 grams mild Gorgonzola
Preparation steps
1.
Peel the shallots, halve and cut into fine dice. Rinse the zucchini, quarter lengthwise and cut into thin slices. Rinse the tomatoes and the bell pepper, halve, remove seeds and dice. Rinse the chile pepper, halve lengthwise, remove the seeds and ribs and finely chop. Rinse the chicken breasts, pat dry and cut into strips. Season with paprika, salt and pepper.
2.
Cook the pasta in plenty of salted water until al dente. Heat the oil in a nonstick skillet and saute the chicken until browned. Stir in the tomato paste, vegetables and broth and simmer for 5 minutes. Drain the pasta and toss with the vegetables. Serve with blue cheese crumbled over.
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