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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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Nutrition
790Calories
Sodium0% DV0g
Fat51% DV33g
Protein78% DV39g
Carbs27% DV81g
Fiber0% DV0g
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