Chicken marengo with spaghetti
Allergens:
Ingredients for 5 portions
Calculate portions
Broiler chicken
2.143 kg
Onion
0.143 kg
Garlic, bulb
0.714 ud
White wine
0.143 l
Natural mushrooms
0.357 kg
Brown stock
0.714 l
Tomato sauce
0.071 l
Spaghetti au gratin
5.0 ud
Onion
0.024 kg
Garlic, bulb
0.038 ud
Green pepper
0.014 kg
Diced tomato
0.095 kg
Sunflower oil
0.002 l
Table salt
0.033 g
Sugar
0.0 kg
Spaghetti
0.214 kg
Grated cheese
0.143 kg
Ground white pepper
0.0 g
Dried oregano
0.0 g
Margarine
0.036 kg
Elaboration
The following dishes are necessary for this recipe:
- Cut into quarters and each quarter into three pieces.
- Chop the onion and garlic into brunoise and then sauté.
- Chop the mushrooms into quarters and then sauté or stew.
- Prepare a brown stock and some tomato sauce.
- Flour the chicken and then sauté.
- Add a little flour to the sautéed vegetables and then add the chicken. Add the red wine, tomato sauce and brown stock without completely covering the chicken and then leave to cook. Once the chicken is cooked, make sure that the bones can be easily removed and that the flavour and thickness are correct. Remove any excess fat.
- Add the mushrooms.
- Place the spaghetti on the side.
- Note: take special care not to break the chicken as once tender it can easily break.
Nutritional information (1 portion)
Energy
969.37
kcal
Carbohydrates
48.28
g
Proteins
81.94
g
Lipids
45.34
g
Fiber
8.95
g
Saturates
14.69
g
Monounsaturated fatty acids
17.28
g
Polyunsaturated fatty acids
9.54
g
Cholesterol
379.65
mg
Calcium
587.02
mg
Iron
7.8
mg
Zinc
5.56
mg
Vitamin A
382.59
ug
Vitamin C
49.52
g
Folic acid
211.41
ug
Salt (Sodium)
679.68
mg
Sugars
13.73
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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