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JULIE COWEN
Tagliatelle with smoked chicken fillet and spinach
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Ingredients
Directions
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Roast the pine nuts in a few drops of olive oil in a frying pan until light brown. Remove them from the pan in a bowl.
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Cook the tagliatelle in lightly salted water according to the instructions on the package.
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Cut the spinach slightly smaller. Heat 3 tablespoons of olive oil in a wok or large frying pan and stir-fry the spinach for a few minutes.
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Stir the chicken through the spinach. Season with salt.
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Let the pasta drain. Spoon the warm spinach and chicken strips through the tagliatelle and sprinkle the dish with pine nuts.
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20 minMain dishfresh ginger, water, beef broth tablet, fish sauce, coconut palm sugar, star anise, medium sized egg, zucchini, Thai stir-fry mix, fresh snow peas, smoked chicken fillet,noodle soup with zucchini ribbons -
40 minMain dishchicken breast, smoked bacon, baby potatoes, traditional olive oil, cucumber, tomato, Greek yoghurt,chicken in bacon with oven bells -
85 minMain dishgreen asparagus, salt, dried tomatoes in oil, fresh basil, olive oil with truffle flavor, Manchego cheese, (freshly ground) black pepper, lasagne sheets, bunch onions, lamb's lettuce, butter or margarine, slim cream, nutmeg,ravioli stuffed with green asparagus and manchego cheese -
0 minMain dishtomato paste, garlic, paprika, ground cumin, olive oil, entrecotes to room temperature, pointed pepper, chickpea can (300 grams), lemon juice,grilled sirloin steak with paprika hummus
Nutrition
580Calories
Sodium0% DV0g
Fat26% DV17g
Protein60% DV30g
Carbs25% DV75g
Fiber0% DV0g
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