Filter
Reset
Sort ByRelevance
Levi Ruiz
Pappardelle with fennel, asparagus and garlic chicken
Garlic chicken and pasta with stir-fried fennel, asparagus and spinach in cream sauce.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
For the pasta, bring a large pot of water to the boil and add salt if necessary.
-
Cut the garlic into slices. Ris the leaves of the thyme.
-
Heat the oil in a frying pan and fry the chicken tenderloin in 6 min. On medium heat until golden brown and done. Times regularly.
-
Add the thyme for the last 2 minutes. Season with pepper and salt.
-
In the meantime, heat the oil in a frying pan and stir-fry the garlic and stir-fry vegetables, except the spinach, approx. 3 min.
-
Extinguish with the cream, turn the heat down and simmer for 3 minutes. Spoon the spinach through the last minute. Season with pepper.
-
In the meantime, cook the pappardelle for 4 minutes and drain.
-
Catch a cup of the cooking liquid. Scoop the pasta through the sauce and add 50 ml of absorbed cooking liquid.
-
Spoon the pasta on the plates and spread the chicken onions. Cut the lemon into pieces and serve.
Blogs that might be interesting
-
30 minMain dishMacaroni, Broccoli, smoked bacon, unsalted butter, wheat flour, Full Milk, grated young cheese,mac 'n cheese with broccoli -
15 minMain dishtomato, bunch onion, lime, mild yogurt, minced beef, ground cumin, small red kidney beans, avocado, Tortilla wraps, grated Cheddar Tophat 48,pan pizzas with kidney beans -
55 minMain dishQuinoa, Spinach, egg, chives, garlic, onion, Parmesan cheese, bread-crumbs, fennel bulb, olive oil, Christmas, sunflower oil, pita bread, thyme,vegetarian burgers with braised fennel -
40 minLunchminced beef, olive oil, butter, onion, baking flour, winter roots, leeks, celery, cayenne pepper, fresh thyme, dried thyme, tomato cubes, peeled tomatoes, meat broth from tablet, Meat bouillon,Dutch vegetable soup with balls
Nutrition
830Calories
Sodium3% DV80mg
Fat37% DV24g
Protein100% DV50g
Carbs33% DV98g
Fiber40% DV10g
Loved it