Pipe Rigate
+ Olives & Basilic
Pipe Rigate au poulet aux olives
-
350g of Panzani Pipe Rigate
-
2 onions
-
400g of chicken
-
200g of Panzani Olive & Basilico sauce
-
1. Cook the Panzani Pipe Rigate in salted boiling water for the amount of time that's indicated on the packaging.
-
2. Brown the chopped onions and the crushed garlic in a frying pan with the oil.
-
3. When the onions are translucent, add the chicken, having cut it into thin strips, as well as the Olive & Basilico sauce.
-
4. Cook for 10 minutes.
-
5. Pour the sauce over your cooked pasta.
Vous aimerez aussi
Lasagne au poulet fumé, aubergines et bananes frites
Lasagne
Cuisiner
Salade de Mini Farfalle au petits pois, jambon et tomates
Mini Farfalle
Cuisiner
Gratin de Macaroni au cabillaud
Macaroni
Cuisiner
Salade de Pipe Rigate aux épinards et tomates séchées
Pipe Rigate
Cuisiner