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Shannon LePage
Penne with chicken and pesto
Pasta dish with green beans, chicken breast and pesto.
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Ingredients
Directions
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Cook the penne for 6 minutes. Add the frozen green beans, bring the water back to the boil and cook for another 6 minutes.
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Dab the chicken fillet dry and fry in oil until golden brown. Cut onion into wedges. Add and stir-fry 5 min.
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Add pesto and as much pasta water as a cooking cream and bring the sauce to the boil while stirring. Season with salt and pepper.
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Pour the penne with green beans, scoop the rest of the oil through and sprinkle some salt.
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Divide the pasta over deep plates. Spoon the chicken with sauce on it. Sprinkle grated cheese to taste.
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Nutrition
645Calories
Sodium22% DV530mg
Fat43% DV28g
Protein58% DV29g
Carbs22% DV65g
Fiber32% DV8g
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