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Spaghetti with chicken-vegetable sauce
Pasta with chestnut mushrooms, chicken and mozzarella.
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Ingredients
Directions
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Cook the spaghetti al dente according to the instructions on the package.
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Meanwhile cut the mushrooms in quarters and cut the garlic finely. Halve the chicken fillets in the length.
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Heat the oil in a frying pan and fry the chicken for 4 minutes on a high heat.
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Turn halfway. Add the mushrooms, garlic, pepper and salt and cook for 5 minutes on medium heat.
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Meanwhile cut the mozzarella into slices. Mix with the sauce and spread over the chicken.
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Heat for 4 minutes on low heat with the lid on the pan, so that the cheese melts.
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Divide the spaghetti over deep plates and spoon the chicken with the sauce on it.
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Nutrition
615Calories
Sodium13% DV320mg
Fat32% DV21g
Protein82% DV41g
Carbs21% DV63g
Fiber24% DV6g
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