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Meghan
Pasta with chicken, goat cheese and peas
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Ingredients
Directions
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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.
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Cook the pasta until tender in the stock. Cook the peas and zucchini for the last 5 minutes.
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Heat the whipped cream in a saucepan. Drain the pasta and vegetables, drain and put them in a bowl.
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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.
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25 minLunchpeanut oil, sunflower oil, onion, garlic, coriander powder (ketoembar), cumin powder (djinten), turmeric, curry powder, Chestnut mushroom, Red beans, tortilla chips, bread crumb, Tabasco, flour, mayonnaise, chili sauce, arugula, lamb's lettuce, pita bread,bean burger with chilimayo -
22 minMain dishextra virgin olive oil, onion, minced beef, tomato cubes, paprika, Tortilla wraps, chopped iceberg lettuce, garlic sauce,chopped wraps -
25 minMain dishSpaghetti, oil, Catalan bratwursts, onion, garlic, Spinach, dried tarragon, tomato cubes, creme fraiche,pasta with spinach cream sauce and spicy sausage -
145 minMain dishyogurt, garlic, curry powder, oil, chicken breast, lemon, Red onions,curry chicken with marinated onion
Nutrition
790Calories
Sodium0% DV0g
Fat51% DV33g
Protein78% DV39g
Carbs27% DV81g
Fiber0% DV0g
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