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Orecchiette with chicken balls
Pasta with spinach, tomato, mozzarella and chicken.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Bring a pan of water to the boil. In the meantime, remove the skin from the sausage and roll 12 balls of the sausage meat with moist hands.
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Remove the crowns from the tomatoes. Divide the chicken balls and tomatoes over a griddle covered with parchment paper.
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Sprinkle the tomatoes and balls with the oil and sprinkle with (freshly ground) pepper. Roast about 15 minutes in the middle of the oven.
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When the water is boiling, add the pasta and possibly salt to the water. Cook the pasta in 14 minutes until al dente.
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Meanwhile, cut the parsley fine.
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Put the peppers out of the jar with the liquid and half of the parsley in a high cup and puree with the hand blender.
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Season the paprika mixture with pepper and salt. Drain the mozzarella.
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Heat a skillet without oil or butter and allow the spinach to shrink in parts.
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Drain the pasta and mix in the paprika sauce and spinach. Divide the chicken balls, tomatoes and mozzarella over them. Sprinkle with the parsley.
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Nutrition
630Calories
Sodium0% DV1.025mg
Fat37% DV24g
Protein72% DV36g
Carbs22% DV65g
Fiber24% DV6g
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