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Fresh tagliatelle with spinach cream sauce and stewed chicken
Go for Italian tonight! Tagliatelle with soft, stewed chicken, green vegetables and a cream sauce.
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Ingredients
Directions
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Bring a generous pot of water to the boil. Clean the onion and garlic. Slice the onion in half rings and the garlic fine.
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Heat the butter in a frying pan and fry the onion for 5 minutes on low heat. Add the peas and garlic and cook for 2 min.
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Add the cream cheese and the water and stir.
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Add the chicken fillet cheese and leave on the stove for 7 minutes on low heat with the lid on the pan. Season with pepper and salt.
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Remove the chicken fillets from the pan and keep warm on a plate under aluminum foil.
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Add in parts the spinach to the cream cheese mixture and let it shrink all the time.
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Meanwhile, add the pasta and possibly salt to the pan of boiling water and boil for 4 minutes until done.
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Drain the pasta and mix through the sauce. Divide over deep plates and put the chicken on it.
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Nutrition
920Calories
Sodium17% DV400mg
Fat57% DV37g
Protein116% DV58g
Carbs27% DV82g
Fiber40% DV10g
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