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Pasta alla pizzaiola with tender chicken meatballs
Macaroni grande alla pizzaiola with olives, mushrooms, tender chicken meatballs and mozzarella.
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Ingredients
Directions
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Bring a generous pot of water to the boil. Meanwhile, rotate 12 balls the size of a walnut with moist hands of the minced chicken.
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Heat the oil in the frying pan and fry the balls for 7 min. On medium heat around golden brown.
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Meanwhile, when the water is boiling, add the macaroni to the pan. Cook in 10 minutes until al dente. Drain.
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Meanwhile, clean the onions and garlic and cut finely. Gently wipe the mushrooms with kitchen paper and cut into pieces.
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Add the onion, garlic and mushrooms to the balls and fry for another 3 minutes.
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Meanwhile, halve the olives. Add the tomato frito and oregano to the vegetables and balls in the frying pan and bring to the boil.
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Turn down the heat and pour in the spinach and olives.
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Divide the macaroni over deep plates and spoon the sauce on it. Tear the mozzarella into pieces and divide.
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Nutrition
695Calories
Sodium0% DV1.080mg
Fat46% DV30g
Protein66% DV33g
Carbs23% DV70g
Fiber28% DV7g
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