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Levi Ruiz
Pappardelle with fennel, asparagus and garlic chicken
Garlic chicken and pasta with stir-fried fennel, asparagus and spinach in cream sauce.
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Ingredients
Directions
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For the pasta, bring a large pot of water to the boil and add salt if necessary.
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Cut the garlic into slices. Ris the leaves of the thyme.
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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.
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Add the thyme for the last 2 minutes. Season with pepper and salt.
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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.
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Extinguish with the cream, turn the heat down and simmer for 3 minutes. Spoon the spinach through the last minute. Season with pepper.
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In the meantime, cook the pappardelle for 4 minutes and drain.
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Catch a cup of the cooking liquid. Scoop the pasta through the sauce and add 50 ml of absorbed cooking liquid.
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Spoon the pasta on the plates and spread the chicken onions. Cut the lemon into pieces and serve.
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Nutrition
830Calories
Sodium3% DV80mg
Fat37% DV24g
Protein100% DV50g
Carbs33% DV98g
Fiber40% DV10g
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