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Cathy Nelson Reinert
Tunisian pasta
Spaghetti with chicken fillet and garden peas.
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Ingredients
Directions
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Cut the chicken fillet into strips. Heat the oil in a frying pan and fry the chicken for 3 min. On medium heat.
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Chop the onion and finely chop the garlic. Add the onion, garlic and coriander. Season with salt and pepper. Bake for 3 minutes.
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Add the tomato cubes and bring to the boil. Put the lid on the pan and let the chicken cook for 8 minutes on low heat.
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Add the garden peas and warm them for 4 minutes.
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Meanwhile, break the spaghetti in half and cook the pasta al dente according to the instructions on the package.
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Drain the spaghetti and spread over the plates. Serve the pasta with the spicy chicken-garden pea sauce.
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Nutrition
515Calories
Sodium6% DV155mg
Fat17% DV11g
Protein66% DV33g
Carbs23% DV69g
Fiber32% DV8g
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