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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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25 minSide dishgreen bean, chicken breast, olive oil, Red pepper, yellow bell pepper, chickpea, flat leaf parsley, lemon juice, tomato ketchup, smoked paprika, paprika, Red wine vinegar, ginger syrup, honey, Worcestershire sauce, cayenne pepper,grilled chicken salad with chickpeas and smokey ketchup -
25 minMain dishfusilli, farfalle, olive oil, small zucchini, zucchini, White wine vinegar, salmon trout fillet, lemon, basil leaves, parsley, capers, Mozzarella,pasta salad with green asparagus, zucchini and salmon -
20 minMain dishfennel bulb, olive oil, onion, rice, vegetable stock tablets, romatomatics, red salmon, Gouda cheese,rice dish with wild salmon and fennel -
15 minMain dishSpaghetti, butter, Parmesan cheese,spaghetti with butter and parmesan
Nutrition
580Calories
Sodium0% DV0g
Fat26% DV17g
Protein60% DV30g
Carbs25% DV75g
Fiber0% DV0g
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