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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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Nutrition
580Calories
Sodium0% DV0g
Fat26% DV17g
Protein60% DV30g
Carbs25% DV75g
Fiber0% DV0g
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