Ingredients
| 50 g | Chicken breast, fresh |
| 50 g | Pasta (protein-reduced) |
| 240 ml | Water |
| ¼ g (1 pinch) | Salt (optional) |
| ¼ g (1 pinch) | Pepper |
| 200 g | Celery, fresh |
| 20 ml | Olive oil |
| 5 g | Herbs |
| 50 g | White bread (protein-reduced) |
Cooking Instructions
Pasta with chicken and celery
Preheat oven to 175 °C. Wash the celeries and cut them into pieces (10 cm). Coat the
celeries with 1 tbsp of olive oil. Put them onto a backing tray. Pour water over the celeries
on the tray (0.5 cm). Bake for 45 minutes. Cook the pasta until tender. Clean the chicken
breast, season it with salt and pepper to taste. Heat a tablespoon of oil in a pan. Add the
chicken and stir-fry until golden brown.
General information
| Difficulty: | 3 of 5 |
Nutritional Information
| 497 kcal | Energy |
| 14.6 g | Protein |
| 226 mg | Phosphate |
| 465 mg | Sodium |
| 869 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |