Spaghetti with Chicken Breast and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 651 cal. | (31 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 76.9 μg | (128 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 21.2 mg | (177 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 795 mg | (20 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 294 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 150 grams Broccoli
- 150 grams carrots
- 1 red chili pepper
- 2 garlic cloves
- 500 grams Spaghetti
- salt
- 3 Tbsps olive oil
- 100 milliliters dry white wine
- white peppers
- 2 Chicken breasts (about 140 grams)
- 3 Tbsps lemon juice
Preparation steps
Rinse, trim and cut the broccoli into small florets. Peel the carrot and cut or grate into thin strips. Rinse the red chile pepper, cut lengthwise, remove the seeds and chop the flesh. Peel the garlic cloves and chop.
Cook the spaghetti in a large pot with salted water until al dente.
Heat 1 tablespoon olive oil in a large skillet and fry the red chile pepper and the garlic until soft. Add the carrots and broccoli florets and saute. Pour the white wine and let boil, and season with salt and pepper. Remove from heat.
Rinse the chicken breast and pat dry. Heat the remaining olive oil in another pan and fry the chicken breast for about 5 minutes in it. Remove the chicken breasts from the pan, let rest briefly, cut into strips and add to the vegetables. Add the drained spaghetti into the chicken-vegetable mixture, and season with salt, pepper and lemon juice. Add into the plates and serve.
