Informations supplémentaires
35 min.
|
780 kcal
|
easy
|
|
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.
Bon appétit!
2 unit Chicken Breast
2 unit Zucchini(s)
140 g Spaghetti
120 ml Cream 15%
2 unit Garlic Clove(s)
30 ml Panko Breadcrumbs
15 g Pistachios
0.5 unit Sage
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