Informations supplémentaires
30 min.
|
700 kcal
|
easy
|
|
Printable version
1. Setup
Chop the broccoli into small pieces. Zest the lemon. Chop the shallot. In a bowl, mix the chicken with the ricotta, salt and pepper. Oil your hands to facilitate the manipulation. Make 3-4 small meatballs per person with the ground chicken.
2. Cook the pasta
Bring a pot of salted water to a boil. Cook the pasta 8-10 minutes until tender. Keep 1/2 2P | 2/3 3P cup of the cooking water then drain.
3. Cook the meatballs
Heat a drizzle of oil in a skillet over medium heat. Add the small meatballs to the pan and cook 3-4 minutes until browned on each surface. Cover and cook 2-3 minutes on low heat to cook the center. Remove from the skillet.
4. Cook the vegetables
Add the shallot and broccoli and cook for 3-4 minutes. Add salt and pepper. Add the spinach and cook for 1-2 minutes.
5. Add the pasta
Add 0.5 2P | 1 3P crumbled broth cube, the pasta cooking water and cream. Bring to a boil then simmer for 1-2 minutes over medium heat. Add the meatballs, cooked pasta and lemon zest, mix and cook for 1 minute. Adjust seasoning to taste.
6. Plate your dish
Serve pasta and garnish with lemon juice and chili flakes to taste. You can also let the children help themselves to their fill to develop their autonomy. Bon appétit!
280gGround chicken
60gRicotta Cheese
180gFettucine
120mlCream 18%
40gBaby Spinach
0.5unitLemon
1unitShallot
0.75unitBroccoli
2gChili Flakes
0.5unitVegetable Broth Cube(s)
What you need
pot, strainer, pan, tongs, bowl, zester
700 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
74g
25%
fat
26g
40%
cholesterol
166mg
55%
fiber
4g
16%
protein
42g
saturated
12g
60%
sodium
161mg
7%
sugar
4g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg