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4 Serves
92 Mins
In a large pot, bring water to a boil and add a pinch of salt.
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Vitamin K
9 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
164 µg / 400 µgCalcium
193 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
106 mg / 420 mgPhosphorus
494 mg / 1,250 mgPotassium
827 mg / 4,700 mgSodium
2101 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
67 µg / 55 µgFiber
6 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
119 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Add the Rechta pasta to the boiling water and cook until al dente, then drain using a colander.
In a separate large pot, sauté minced garlic in olive oil, then add the chicken pieces and chickpeas, cooking until the chicken is browned.
Stir in the crushed tomatoes, salt, and black pepper, then simmer the sauce until the chicken is tender and the flavors have melded.
Combine the cooked pasta with the chicken and chickpea sauce, garnish with fresh basil and a generous sprinkle of Parmesan cheese, and serve immediately.
8
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Hungarian
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