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Wholemeal spaghetti with tender chicken tenderloins
Pasta now, with wholewheat spaghetti, grilled vegetables, peppers, tomato cubes, beef broth tablet and chicken fillet cheese.
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Ingredients
Directions
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Bring a generous pot of water to the boil. Meanwhile, let the grilled paprika leak out.
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Cut the tomatoes into cubes and put in a high cup with the pepper and bouillon tablet.
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Puree with the hand blender into a smooth sauce and season with salt and pepper.
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When the water is boiling, put the spaghetti in the pan and cook for 11 minutes until al dente.
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Heat the grill pan. Brush the chicken with the oil and sprinkle with salt and pepper. Grill the chicken in 5 minutes until done. Times regularly.
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Meanwhile cut the grilled-vegetable mix into 2 cm pieces. Heat the rest of the oil in the frying pan and fry the vegetables over medium heat 1 min.
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Add the tomato-pepper sauce and heat for 2 minutes.
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Drain the spaghetti and put in a bowl. Divide the sauce over it and scoop the chicken.
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Nutrition
535Calories
Sodium38% DV920mg
Fat18% DV12g
Protein74% DV37g
Carbs22% DV66g
Fiber32% DV8g
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