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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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20 minMain dishpenne rigate, onions, oyster mushrooms, dried tomatoes in oil, olive oil, ham strips, Specialità with Porcini, dry white wine,penne with mushroom sauce -
30 minMain dishasparagus, thin slice of shoulder ham, egg yolk, Leffe blond, soft cream butter, pepper from the mill, salt to taste, Parmesan cheese curls,asparagus with leffe blond sauce from frank van biemen -
50 minMain dishfresh green asparagus, rivolo cherry tomatoes, traditional olive oil, parma ham, paccheri, pine nuts, fresh basil, baby spinach,pasta salad with puffed tomatoes -
200 minMain dishrun through beef, shallots, butter or margarine, garlic, salt and pepper, flour, Red wine, thyme, parsley, bay leaves, chestnut mushrooms, thin bacon strips, tomato paste, cognac,estoufade
Nutrition
650Calories
Sodium0% DV0g
Fat35% DV23g
Protein88% DV44g
Carbs21% DV63g
Fiber0% DV0g
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