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Seaweed tagliatelle with tomato-vegetable sauce and chicken
Pasta made from seaweed with onion, celery, carrot, garlic, tomato paste, tomato cubes, oregano and chicken.
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Ingredients
Directions
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Chop the onion. Wash the stalks celery and cut into pieces. Peel the winter carrot and cut into cubes of ½ cm. Slice the garlic.
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Heat the oil in a frying pan, fry the onion, garlic, celery and carrot for 6 minutes on medium heat.
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Add the tomato puree and cook for 2 minutes. Add the tomato cubes, oregano and the water and bring to the boil.
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Meanwhile, cut the chicken fillet into cubes of 2 cm and add to the tomato sauce. Cook for 12 minutes on low heat.
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Cook the tagliatelle according to the instructions on the packaging and pour.
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Divide the tagliatelle over the deep plates and spoon the tomato-chicken sauce on it. Tear the leaves of basil into large pieces and sprinkle over them.
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Nutrition
265Calories
Sodium0% DV1.200mg
Fat9% DV6g
Protein48% DV24g
Carbs8% DV23g
Fiber56% DV14g
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