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Asparagus
Primavera pastas with chicken and dried tomatoes
Author:
5/15
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Preparation
20
Baking
15
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
350 g of penne of other kinds of short pastas
10 asparagus sliced into chunks
1 red pepper
1 zucchini
1 red onion
3 chicken breasts, without skin
30 ml (2 tablespoons) of olive oil
5 ml (1 teaspoon) of chopped garlic
80 ml (1/3 cup) of sun-dried tomatoes preserved in oil
Salt and pepper up to taste
Parmesan shavings (for garnishing)
60 ml (1/4 cup) of pine nuts (optional)
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Primavera pastas with chicken and dried tomatoes
From
Apr 27
to
Jan 01
Preparation
In a casserole filled with salted boiling water, cook pastas al dente. Add asparagus to the casserole 3 minutes before the end of the pastas cooking. Drain and be careful to keep 80 ml (1/3 cup) of water cooking.
While cooking pastas, mince pepper, zucchini and onion. Slice breast into strips.
In the same casserole from cooking pastas, heat oil at medium heat. Brown chicken strips for 2 to 3 minutes. Remove and set aside in a plate. In a casserole, cook onion with pepper, zucchini and garlic for 1 to 2 minutes. Set back chicken in the casserole and add dried tomatoes. Cook 1 minute while stirring. Add pastas and season. Add a bit of water cooking if needed, if pastas are too dry.
Garnish each portion with parmesan shavings and if desired pine nuts.
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