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Tagliatelle with chicken breast in lemon cream sauce
Tagliatelle with chicken fillet in lemon cream sauce and spinach.
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Ingredients
Directions
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Boil the tagliatelle in plenty of water with salt according to the instructions on the package al dente. Sprinkle the chicken breasts with salt and pepper.
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Heat the oil in a large frying pan and fry the chicken breasts over medium heat for 10-12 min. Until golden brown and done. Clean the lemon.
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Grate the zest of the lemon and squeeze the fruit. Heat the cream with 2-3 tbsp lemon juice and the grater. Allow the sauce to boil gently for 5 minutes.
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Season the lemon cream sauce with salt, pepper and possibly some lemon juice. Remove the chicken fillets from the pan and keep them warm under aluminum foil.
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Press the garlic. Put the oil in the frying pan and fry the garlic for 1 min.
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Add the spinach in portions and let each portion begin to shrink in 2-3 minutes on moderate heat before adding another portion.
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Drain the tagliatelle and let the pasta drain well. Spoon the tagliatelle through the spinach and spread over plates.
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Put a chicken breast on each plate and spoon the sauce over it.
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Nutrition
770Calories
Sodium2% DV40mg
Fat69% DV45g
Protein68% DV34g
Carbs19% DV57g
Fiber8% DV2g
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