Filter
Reset
Sort ByRelevance
Cathy Nelson Reinert
Tunisian pasta
Spaghetti with chicken fillet and garden peas.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the chicken fillet into strips. Heat the oil in a frying pan and fry the chicken for 3 min. On medium heat.
-
Chop the onion and finely chop the garlic. Add the onion, garlic and coriander. Season with salt and pepper. Bake for 3 minutes.
-
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.
-
Add the garden peas and warm them for 4 minutes.
-
Meanwhile, break the spaghetti in half and cook the pasta al dente according to the instructions on the package.
-
Drain the spaghetti and spread over the plates. Serve the pasta with the spicy chicken-garden pea sauce.
Blogs that might be interesting
-
40 minMain dishVanka Kawat deep-frozen puree leaves, frozen sea bass, frozen raw peeled pink shrimps, chilled lemongrass lemongrass, Red pepper, shallot, fresh ginger, garlic, fish sauce, coconut cream, dark brown sugar, salt, Two Chicks protein, cornstarch, lime, sweet chilli sauce,Indonesian sea bass kebab with lemongrass -
30 minMain dishRed pepper, tagliatelle, onion, traditional olive oil, low-fat smoked bacon strips, tomato cubes, dried pizza herbs, chili sauce,stuffed peppers -
30 minMain dishbutter, shallot, dry white wine, fish stock, cooking cream, lemon, cod fillet, fresh pappardelle,lemon pappardelle with cod -
35 minMain disholive oil, Red onion, garlic, balsamic vinegar, tomatoes, roasted peppers, unbroken pork schnitzel, unbroken veal schnitzel, parma ham, sage, basil, White wine, chestnut mushrooms, Italian spices,saltimbocca con pomodori
Nutrition
515Calories
Sodium6% DV155mg
Fat17% DV11g
Protein66% DV33g
Carbs23% DV69g
Fiber32% DV8g
Loved it