Filter
Reset
Sort ByRelevance
Meghan
Pasta with chicken, goat cheese and peas
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the chicken fillet in the stock in a closed pan for about 20 minutes. Scoop the chicken fillet with a slotted spoon from the stock and cut into cubes or strips.
-
Cook the pasta until tender in the stock. Cook the peas and zucchini for the last 5 minutes.
-
Heat the whipped cream in a saucepan. Drain the pasta and vegetables, drain and put them in a bowl.
-
Spoon the sun-dried to and the pesto. Stir in the diced chicken and whipped cream, season with salt and freshly ground pepper and sprinkle with the crumbled goat's cheese.
-
40 minMain dishriso pasta, zucchini, low-fat smoked bacon strips, unsalted butter, wheat flour, semi-skimmed milk, grated mature 30 cheese,zucchini carbonara
-
15 minMain dishsunflower oil, paprika, cayenne pepper, cumin powder (djinten), turmeric, fresh ginger, garlic, yogurt, chicken leg, chicken drumsticks, mayonnaise, white coal, white coal, White wine vinegar, potato,chicken with yoghurt marinade
-
30 minMain dishchicken breast, penne rigate, raw beetroot in pot, fresh flat parsley, extra virgin olive oil, balsamic vinegar, lamb's lettuce, Grana Padano cheese,salad of penne with beetroot and chicken
-
45 minMain dishpenne, chilled pumpkin pieces, garlic, fresh beef soup balls, tomato cubes, dried oregano, white cheese,pumpkin from the oven with beef balls and penne
Nutrition
790Calories
Sodium0% DV0g
Fat51% DV33g
Protein78% DV39g
Carbs27% DV81g
Fiber0% DV0g
Loved it