Informations supplémentaires
25 min.
|
768 kcal
|
easy
|
|
Printable version
1. Setup
Chop the garlic. Dice the bell pepper and the zucchini. On a separate board, cut the chicken into pieces.
2. Cook the pasta
Bring a pot of salted water to a boil. Once the water is boiling, add the pasta and cook for 8-10 minutes. Save about 1 cup of the pasta cooking water before draining. Drain and set aside.
3. Cook the chicken
In a pan over medium-high heat, add a drizzle of olive oil. Add the chicken and the spices and cook for 7-8 minutes or until the chicken is cooked. Remove and set aside.
4. Cook the vegetables and make the sauce
In the same pan, add a drizzle of olive oil. Add the peppers, the zucchini and the garlic. Cook for 5-6 minutes. Add the cream, the pesto and a little of the pasta cooking water. Simmer for 2-3 minutes.
5. Assemble
Add the pasta, the chicken and half of the grana padano. Mix well and season with salt and pepper.
6. Plate your dish
Serve the pasta. Garnish with the rest of the grana padano. Bon appétit!
2unitChicken Breast
140gPenne
40gGrana Padano Cheese
1unitZucchini(s)
1unitBasil Pesto
1unitGarlic Clove(s)
1unitPepper(s)
20mlSpice Mix (dried oregano,garlic powder,chili powder)
60mlCream 18%
What you need
Pot, strainer, pan.
768 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
72g
24%
fat
31g
48%
cholesterol
127mg
42%
fiber
7g
28%
protein
50g
saturated
8g
40%
sodium
448mg
19%
sugar
6g
trans
0g