Penne Rigate
Penne Rigate aux courgettes, poulet à la marinade au curry et carottes
-
400g of Panzani Penne Rigate
-
400g of chicken fillet
-
1 lemon
-
1 orange
-
2 tablespoons of oil
-
2 tablespoons honey
-
2 tablespoons chopped parsley
-
Tabasco (spicy oil)
-
1. Cut the meat up into slices.
-
2. Squeeze the lemon and the orange. Stir the milk and honey in.
-
3. Add half the parsley and season with Tabasco (spicy oil) and curry.
-
4. Marinate the meat in it for at least 15 minutes.
-
5. Grate the carrots, wash the courgette, and then chop it into pieces that are roughly the same size as the Penne.
-
6. Drain the meat, reserving the marinade, and cook over high heat.
-
7. Cook the Penne until 'al dente' in boiling water. Add the vegetables just as it's about to be done, return to a boil, and drain.
-
8. Pour the marinade over the meat and cook for 1 more minute, stirring.
-
9. Set the Penne out on plates, garnishing with meat and reserved parsley.
Vous aimerez aussi
Vermicelle aux coquelets Mkalli
Vermicelli
Cuisiner
Bananes aux Cheveux d'ange caramélisés
Vermicelli
Cuisiner
Farfalle d'été au melon et à la mozzarella
Farfalle
Cuisiner
