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J. Evans
Grilled rosemary chicken with creamy vegetable pasta
A tasty Italian recipe. The main course contains the following ingredients: poultry, shell paste (bag 500 g, organic), chicken fillet ((pack 695 gr) in strips), garlic (pressed), rosemary (broken (pot of 19 g)), olive oil, Italian wok vegetables (750 g, frozen) and crème fraîche (200 ml).
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Ingredients
Directions
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Cook the pasta al dente according to the instructions on the package. Cut the chicken fillet lengthwise into strips. Mix the garlic with the rosemary with 3 tbsp oil in a bowl. Add pepper and salt to taste and scoop the chicken strips through.
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Remove the chicken strips from the marinade and baste them zigzag on the skewers. Heat the grill pan and grill the chicken skewers in 6-8 min. Until golden brown and done.
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Heat the remaining 2 tbsp oil and fry the wok vegetables all-in-between in 4-5 min. Until al dente. Spoon the creme fraiche with the pasta. Add pepper and salt to taste. Spoon the pasta into 4 (deep) plates and put the grilled chicken skewers next to it.
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Nutrition
670Calories
Sodium15% DV365mg
Fat43% DV28g
Protein84% DV42g
Carbs21% DV63g
Fiber32% DV8g
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