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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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150 minMain dishWhite wine vinegar, granulated sugar, onion, fresh pumpkin, French mustard, ground ginger, white raisins, winter carrot, celeriac, leeks, garlic, traditional olive oil, whole chicken, fresh parsley, dried laurel leaves, peppercorns, creme fraiche, chicory, chestnut mushrooms, oyster mushrooms,poached chicken with mushrooms -
40 minMain disholive oil, garlic, tomato cubes, fresh lasagne sheets, leeks, pumpkin cubes, basil, bunch onion, ricotta, grated Parmesan cheese,pumpkin ravioli -
205 minMain dishcod fillets, quick-cooking rice, tomatoes, spice paste, creamy coconut milk, flour, sunflower oil, Chinese vegetable mix,cod with curry coconut sauce -
15 minMain dishpenne, butter, lamb sausages, cherryto, onion, thyme leaves, olive oil, arugula, Parmesan cheese, water,penne with tomatoes and lamb slices
Nutrition
650Calories
Sodium0% DV0g
Fat35% DV23g
Protein88% DV44g
Carbs21% DV63g
Fiber0% DV0g
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