Water Parsley Chicken Breast Pasta

Name: Water Parsley Chicken Breast Pasta
Total time: 30 min
Yield: 332 g
Ingredients: Original Chicken Breast Slices 100 g; Pasta Noodles 75 g; Fresh Water Parsley 100 g; Perilla Oil 14 테이블스푼; Olive Oil 20 스푼; Squeezed Lemon Juice 10 ml; Minced Garlic 5 티스푼; Peperoncino 3 g; Chicken Stock 5 g

Cook 30 min Difficulty EASY 599 kcal

#water parsley recipe #chicken breast recipe #pasta #healthy meal #low calorie #diet food #Korean fusion #easy cooking #high protein meal #chicken breast pasta

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Ingredients

Main ingredients

Original Chicken Breast Slices 100 g
Pasta Noodles 75 g
Fresh Water Parsley 100 g

Seasonings/Sauce

Perilla Oil 14 테이블스푼
Olive Oil 20 스푼
Squeezed Lemon Juice 10 ml
Minced Garlic 5 티스푼
Peperoncino 3 g
Chicken Stock 5 g

Nutrition summary

Carbohydrates 33.05 g 22%

Protein 33.19 g 22%

Fat 37.4 g 56%

Serving size 332g

Cooking steps

1

Clean and cut the water parsley and onion into bite-sized pieces.
2

Cut the chicken breast into cubes.
3

Cook the pasta in boiling water and set aside.
4

Heat olive oil in a pan and stir-fry the chicken breast.
5

Once the chicken is cooked, add the onion and continue stir-frying.
6

Add the cooked pasta and water parsley, then stir-fry together.
7

Season with salt and pepper, plate, and serve.

Water Parsley Chicken Breast Pasta

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