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Beth Baker
Pasta with chicken, green vegetables and gouda cheese
Try this delicious pasta with chicken, green vegetables and Gouda cheese
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Ingredients
- 1 kilogram penne
- 1 kilogram fusilli
- 750 gram broccoli bunch
- 1 kilogram chicken breast in strips
- 1 kilogram chicken breast in cubes
- 3 clove garlic minced meat
- 8 tablespoon olive oil
- 4 tablespoon green pesto
- 75 gram arugula coarsely chopped
- 3 tablespoon balsamic vinegar
- 3 tablespoon lemon juice
- 250 gram cherry / Christmas halved
- 400 gram mature golden cheese in mini cubes
- 400 gram mature golden cheese coarsely grated
Kitchen Stuff
Directions
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Cook the pasta al dente. In the meantime, blanch the broccoli florets for 2 minutes and drain them.
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Fry the chicken breast sprinkled with salt and pepper and the garlic in 4 tablespoons of olive oil for 10 minutes in a wok or skillet. Mix in the pesto.
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Spoon the broccoli, arugula, balsamic vinegar and the poured pasta into the chicken mixture.
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Serve the pasta with the cherry tomatoes and the cheese and sprinkle the rest of the olive oil over it. The dish can be eaten hot or cold.
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Nutrition
650Calories
Sodium0% DV0g
Fat35% DV23g
Protein88% DV44g
Carbs21% DV63g
Fiber0% DV0g
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