The dish is made from colored penne pasta made with using vegetable juices. Boil it and mix with pieces fried chicken stewed in lemon juice with water peas, spinach and fresh herbs. The dish turns out to be satisfying, but at the same time light, filled with spring freshness that gives it sweet green peas and sugar peas in pods. Thanks to its delicate texture, the whole pod can be used in the paste, finely chopped straws. Sprinkle the paste with unrefined olive oil and enjoy. Nutrition value of one serving: (6 total) Calories 535, total fats 13 g., saturated fats g., proteins 37 g., carbohydrates 66 g., fiber g., cholesterol mg., sodium mg., sugar g.
Recipe author – Eddie Jackson American football (Alabama Crimson Tide football)
Time: 55 мин.Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr penne vegetable paste (feathers)
- 4 boneless and skinless chicken breasts
- 5 tbsp. l olive oil
- 3 garlic cloves, finely chopped
- 1 large shallot, finely chopped
- 0.5 tbsp. freshly squeezed lemon juice
- 1.5 tbsp. chopped and chopped sugar peas
- 300 gr frozen green peas
- 3 tbsp. spinach
- 3 tbsp. l chopped basil
- 3 tbsp. l chopped parsley + extra for serving
Recipes with similar ingredients: penne pasta, chicken breasts, garlic, shallots, lemon juice, sugar peas in pods, peas, spinach, basil, parsley
Recipe preparation:
- In a large saucepan, bring the water to a boil and generously salt. Add the paste and cook until al dente, 8-10 minutes. Mold separately 1/4 Art. cooking liquid, drain the rest.
- Sprinkle chicken with salt and pepper. In a large frying pan on moderately over high heat, heat 2 tbsp. l olive oil. Fry the chicken until the internal temperature of the meat reaches 72 ° C, approximately 5 minutes on each side. Put the chicken and cut into strips.
- Add to the same pan 1 tbsp. l olive oil. Add garlic and shallots, salt and pepper. Fry until aroma, 1 minute. Add lemon juice and sugar peas and cook 2 minutes. Add pasta and frozen water peas. Stew until peas are cooked, another 2 minutes.
- Add boiled pasta, spinach, chopped chicken, chopped basil, chopped parsley and the remaining 2 tbsp. l olive oil. Mix all the ingredients, salt, pepper to taste and sprinkle with parsley leaves. Serve immediately.
