SaharDiet

Coach Fitness

Chicken Pasta - BeeaaB - SaharDiet

Cooking time in an hour

Servings 5 Person

BeeaaB Point: 28

BeeaaB

Energy and protein essential to improve performance and regeneration of post workouts

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Chicken Pasta and takes into account daily calorie and macronutrient needs, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA, and proteins with a breakdown of essential and semi-essential amino acids, and all daily requirements for micronutrients such as vitamins and major and minor minerals in the diet of Male 51-year-old individual with a height of 187 centimeters, weight of 82.85 kilograms, and with specified aerobic physical activity in terms of time, intensity, and duration on a daily basis.

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Calories

25%

Carbohydrate

22%

Protein

31%

Threonine

92%

Isoleucine

116%

Leucine

83%

Lysine

74%

Valine

98%

Tryptophan

122%

Histidine

92%

Tyrosine + Phenylalanine

103%

Methionine + Cysteine

89%

Fat

24%

Essential Fatty Acids (PUFA)

18%

Omega-3

25%

Omega-6

27%

MUFA

29%

SFA

18%

Cholesterol

14%

Trans fats

Fiber

15%

Water

Total Sugar

Vitamins

vitamin c

1% >

Thiamine vitamin b1

14%

Riboflavin vitamin b2

34%

Niacin vitamin b3

77%

Pantothenic acid vitamin b5

38%

Pyridoxine vitamin b6

47%

Folate vitamin b9

Cobalamin vitamin b12

18%

Choline

17%

vitamin a

vitamin d

vitamin k

vitamin e

10%

Minerals

Calcium

11%

Iron

29%

Magnesium

21%

Sodium

27%

Zinc

24%

Selenium

146%

Potassium

17%

Phosphorus

60%

Manganese

49%

Copper

58%

In this section, nutritional values are provided for the cooked dish. For raw ingredient amounts, please refer to the cooking instructions.

The weights of ingredients may change during preparation.

Ingredients for chicken cooking

Food itemValue

Oil, olive, salad or cooking3 Tbsp (18 gr)

Nuts, shelled walnut5 Unit (40 gr)

Spices, pepper, black1 tsp (2 gr)

Salt, table0.5 tsp (2 gr)

Garlic,2 Medium garlic clove (6 gr)

Chicken, broilers or fryers, breast, meat only, cooked, fried320 gr

Mushrooms, white, stir-fried249 gr

Ingredients Sauce

Food itemValue

Cream, whipped, cream topping, pressurized40 gr

Milk, whole, 3.25% milkfat, without added vitamin A and vitamin D1 Glass (152 gr)

Spices, mace, ground1 gr

Spices, pepper, black1 tsp (2 gr)

Cheese, cheddar20 gr

Pasta Ingredients

Food itemValue

Pasta, cooked, unenriched, without added salt1000 gr

Oil, olive, salad or cooking2 Tbsp (12 gr)

Salt, table0.5 tsp (2 gr)

Arugula,8 gr

Preparing meat materials

First we crush 2 grams of chicken breast into tape -shaped pieces, then combine them with two tablespoons (12 g) olive oil, 2 cubes of garlic (6 grams) garlic, half a teaspoon (2 g) of salt and 1 teaspoon ( 2 g) Pour black pepper into a suitable pan. Then chop 2 grams of mushrooms after washing and saute with 1 tablespoon (6 grams) of olive oil in the pan and then add it to the chicken. At this point, add 5 (40 g) of the chopped walnut kernels to the ingredients and cook until the color of the chicken is well changed and slightly fried, then the pan containing mushrooms and chicken from the chicken. Set aside the heat and go for the pasta sauce.

Preparation of sauce

First, put 40 grams of cream in a suitable container on a very gentle flame and stir regularly for 5 minutes until it is cut. Then add 1 cup (152 g) of high -fat milk. Add 20 grams of cheddar cheese and stir regularly. After the sauce is boiled and slightly thickened, add 1 teaspoon (2 grams) of black pepper and continue until the sauce is uniform and the ingredients are uniform. Combine well and add it to a pan containing chicken and mushrooms when it reaches the right concentration.

How to Make Pasta (No Daddy)

Put a pot of water on the heat and allow the water to reach the boiling point. Then pour 2 grams of pasta with half a teaspoon (2 grams) of salt into the boiling water and allow them to be cooked on too much flame. Note: In this way we do not drain the pasta and allow the water to evaporate. For every 2 grams of pasta, 2 ml of water is needed. When the water inside the pot was half the stack, we add 2 tablespoons of olive oil and pasta we have prepared. Now mix the ingredients gently with the pasta until the sauce reaches all parts of the pasta. After the pasta is ready, we remove it from heat, and serve in a suitable container. To decorate pasta, we can use chopped parsley or rocula vegetable and some grated cheese. In this dish, 8 grams of raw rocola is used for pasta.