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Phil Ford
Pasta with chicken balls and tomato from the oven
Orecchiette with chicken balls, cherry tomatoes, grilled red peppers, spinach and mozzarella.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Bring a generous pot of water to the boil. In the meantime, remove the skin from the sausages and roll 6 balls of the sausage meat with moist hands.
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Divide the chicken balls and tomatoes over a griddle covered with parchment paper.
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Drizzle with oil and sprinkle with 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 16-18 min. Until al dente.
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Meanwhile, cut the parsley fine. Put the paprika with 3 tbsp of water from the jar and half of the parsley in a high cup and puree with the hand blender.
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Season 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. Drain the pasta, put it back in the pan and mix in the paprika sauce and spinach.
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Divide the chicken balls, tomatoes and mozzarella over them. Sprinkle with the rest of the parsley.
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Nutrition
620Calories
Sodium32% DV760mg
Fat35% DV23g
Protein68% DV34g
Carbs21% DV64g
Fiber32% DV8g
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