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                                    E. Clark
                                
                            Chicken pasta with pesto tomato sauce
Chicken pasta with pesto tomato sauce, Italian stir-fry mix and parmigiano flakes
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                    Ingredients
Directions
- 
                                Cook the penne according to the instructions on the package. Heat the oil in a frying pan and fry chicken fowl in 2-3 min. Brown.
- 
                                Add the stir-fry mix and cook for 4 minutes. Change regularly. Add the pesto and the tomato cubes.
- 
                                Heat for 2-3 minutes on low heat and season with salt and pepper.
- 
                                Divide the penne over deep plates. Spoon the chicken in pesto-tomato sauce over it and sprinkle with the parmigiano flakes.
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Nutrition
                                535Calories
                            
                            
                                Sodium17% DV397mg
                            
                            
                                Fat31% DV20g
                            
                            
                                Protein72% DV36g
                            
                            
                                Carbs17% DV52g
                            
                            
                                Fiber24% DV6g
                            
                        
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