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Pipe Rigate with Chicken and Vegetables

A simple, tasty, and wholesome pasta dinner! Give it a try :)

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Recipe author
Pipe rigate with chicken fillet and vegetables
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 31 % 10 g
Fats 22 % 7 g
Carbohydrates 47 % 15 g
158 kcal
GI: 19 / 81 / 0
    1. Blanch the tomatoes, then peel them and remove the seeds. 2. Cut the chicken into small pieces and fry in hot olive oil until golden. 3. Drop the diced carrots and zucchini into boiling salted water for 3 minutes, then shock them in ice water. 4. Heat olive oil in a deep skillet, sauté the onion, then add the tomatoes, vegetables, and chicken. Season with salt and pepper. Simmer for 7–8 minutes. 5. Meanwhile, cook the pipe rigate in boiling salted water until al dente. 6. Add the pasta to the skillet with the sauce and toss to combine. Top the finished dish with grated Parmesan and parsley.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Pasta, premium, fortified - 337  kcal/100g
  • Pasta, premium, milk - 309  kcal/100g
  • Pasta, premium, egg - 342  kcal/100g
  • Pasta from grade-1 flour - 333  kcal/100g
  • Pasta from premium flour - 338  kcal/100g
  • Boiled pasta - 135  kcal/100g
  • Pasta - 338  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Parmesan cheese 45% fat - 389  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g
  • Zucchini - 16  kcal/100g

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