Primavera pasta with chicken and dried tomatoes
20
15
4
No
Ingredients
- 350 g of penne or other kinds of short pasta
- 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
- 75 ml (1/3 cup) of sun-dried tomatoes preserved in oil
- Salt and pepper, to taste
- Parmesan shavings (for garnishing)
- 60 ml (1/4 cup) of pine nuts (optional)
Preparation
Side-by-side mode
- Cook pasta al dente in salted boiling water in a casserole. Add asparagus 3 minutes before the pastas are done. Drain and keep 75 ml (1/3 cup) of cooking water.
- While cooking pasta, mince pepper, zucchini and onion. Slice chicken breast into strips.
- In the same casserole from which you cooked the pasta, heat the oil on medium heat. Brown the chicken strips for 2 to 3 minutes. Remove and set aside on a plate. In the same casserole, cook the onion with pepper, zucchini, and garlic for 1 to 2 minutes. Return the chicken to the casserole and add dried tomatoes. Cook for 1 minute while stirring.
- Add pasta and season. If the pasta is too dry, add a bit of cooking water.
- Garnish each portion with Parmesan shavings and, if desired, pine nuts.
Our asparagus are on special!
See promotionsYou may also like
45
6
Budget
75
4
75
4
Budget
