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Chicken breast pesto with mushroom risotto
Easy risotto with mushrooms, Italian vegetables and chicken breast with pesto.
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Ingredients
Directions
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Prepare the risotto according to the instructions on the package.
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Clean the mushrooms with kitchen paper and cut into slices.
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Heat the margarine in a frying pan and fry the mushrooms for 5 minutes. Spoon the mushrooms with the risotto.
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Heat in a different frying pan with non-stick coating the margarine and fry the chicken breasts in 20 min. Brown and done.
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Heat the margarine in the frying pan (with the mushrooms) and let the stir fry mix thaw on medium heat. Stir-fry then on high heat 5 min.
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Serve the chicken fillets with the risotto and vegetables.
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Nutrition
525Calories
Sodium0% DV1.685mg
Fat28% DV18g
Protein66% DV33g
Carbs19% DV58g
Fiber44% DV11g
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