Informations supplémentaires
25 min.
|
755 kcal
|
easy
|
|
Printable version
1. Cook the pasta
Bring a pot of salted water to a boil. Cook the pasta 8-10 minutes until tender. Keep around 1/2 cup of the pasta cooking water. Drain.
2. Cook the chicken
In a bowl, mix the chicken with the spices and a drizzle of olive oil. Coat well. In a pan, over medium-high heat, cook the chicken 4-5 minutes on each side. Remove and set aside.
3. Setup
Rehydrate the sundried tomatoes for a few minutes in boiling water. Chop the garlic. Cut the sun-dried tomatoes and the cooked chicken into pieces.
4. Make the sauce
In the same pan as the chicken, add a tbsp of butter and cook the garlic and the sundried tomatoes for 1-2 minutes. Add the cream and bring to a boil. Lower the heat and add half of the parmesan and the spinach. Mix well and cook for 1-2 minutes.
5. Assemble
Add the pasta and chicken to the sauce. Add a little of the pasta cooking water and mix well.
6. Plate your dish
Serve the creamy cajun chicken pasta. Garnish with the rest of the parmesan. Children can serve their portion themselves in order to develop their autonomy. Bon appétit!
4unitChicken Thighs
140gFettucine
250mlCream 15%
60gBaby Spinach
60gGrana Padano Cheese
3unitSun-Dried Tomatoes
1unitGarlic Clove(s)
25mlSpice Mix(smoked paprika,onion powder,dried oregano,garlic powder)
What you need
Pot, strainer, pan.
755 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
64g
21%
fat
34g
52%
cholesterol
207mg
69%
fiber
3g
12%
protein
47g
saturated
18g
90%
sodium
749mg
31%
sugar
3g
trans
0g