Informations supplémentaires
35 min.
|
780 kcal
|
easy
|
|
Printable version
1. Cook the zucchini
Preheat the oven to 400°F and bring a pot of salted water to a boil. Cut the zucchini in 4 horizontally. Crush the garlic cloves. Place the zucchini in a baking dish. Add the cream, garlic and sage. Season generously with salt and pepper. Add a drizzle of oil. Bake in the oven for 22-25 minutes.
2. Cook the pasta
Cook the pasta 8-10 minutes until tender. Drain and mix with a drizzle of oil, salt and pepper.
3. Cook the chicken
Heat a drizzle of oil in a pan over medium-high heat. Pat the chicken dry. Add salt and pepper. Cook the chicken 3-4 minutes. Flip the chicken, cover and cook 8-10 minutes on low heat until the chicken is cooked through.
4. Toast the panko
Heat a small skillet over medium-high heat. Toast the panko 3-4 minutes until golden.
5. Plate your dish
Serve the chicken with the pasta mixed with the zucchini and garnished with panko and pistachios.
For children, it's possible to see with them whether they prefer each element separated or a bowl with everything mixed up. Bon appétit!
2unitChicken Breast
2unitZucchini(s)
140gSpaghetti
120mlCream 15%
2unitGarlic Clove(s)
30mlPanko Breadcrumbs
15gPistachios
0.5unitSage
What you need
pans, pot, strainer, baking dish
780 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
90g
30%
fat
22g
34%
cholesterol
150mg
50%
fiber
5g
20%
protein
55g
saturated
9g
45%
sodium
207mg
9%
sugar
12g
trans
0g