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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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32 minMain dishchicken sausage, rivolo cherry tomatoes, traditional olive oil, Pastificio di Martino orecchiette pasta, fresh flat parsley, grilled red peppers in a pot, mini mozzarella, fresh spinach,orecchiette with chicken balls -
20 minMain dishonions, oil, oriental wok vegetable, leeks, mie, beef strips natural, flour, wok sauce,Thai stir fry with beef strips and leak -
30 minMain dishfloury potatoes, crop endive, Brie, unroasted walnuts, semi-skimmed milk, dried thyme,stew endive -
30 minMain dishtuna on water, Red onion, garlic, Sun dried tomatoes, Eggs, semi-skimmed milk, (olive oil, potato dumplings, Italian steam vegetable mix,potato tuna omelette and italian vegetables
Nutrition
580Calories
Sodium0% DV0g
Fat26% DV17g
Protein60% DV30g
Carbs25% DV75g
Fiber0% DV0g
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