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Honeykaron
Gluten-free spaghetti with zucchini, chicken and pancetta of elize fish
Gluten-free pasta with onion, garlic, zucchini, chicken, tomatoes, thyme, pine nuts, basil, mascarpone and Parmesan cheese.
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Ingredients
Directions
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Chop the onion. Slice the garlic. Scrape the zucchini into thin ribbons. Tear the pancetta into pieces.
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Cook the spaghetti according to the instructions on the package.
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Meanwhile, fry the pancetta on a high heat for 3 minutes. Take the pancetta out of the pan and drain on kitchen paper.
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Fry the onion 2 minutes on medium heat in the remaining shortening.
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Add the last 30 sec. the garlic and fruit. Add the chicken cubes and fry until golden brown in 3 minutes.
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Season generously with pepper and salt. Add the peeled tomatoes and thyme and simmer over medium heat for 2 minutes while stirring.
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Add the zucchini and simmer for another 3 minutes.
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Meanwhile, toast the pine nuts in a frying pan without oil or butter. Slice the basil leaves.
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Stir in the basil and the mascarpone through the sauce.
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Divide the pasta over deep plates. Spoon the sauce on it.
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Garnish with the pancetta and pine nuts, scrape or grate the Parmesan over it and sprinkle with the rest of the basil.
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Nutrition
555Calories
Sodium18% DV440mg
Fat23% DV15g
Protein70% DV35g
Carbs23% DV69g
Fiber12% DV3g
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