Pipe Rigate
+ Olives & Basilic
Pipe Rigate au poulet aux olives
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350g of Panzani Pipe Rigate
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2 onions
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400g of chicken
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200g of Panzani Olive & Basilico sauce
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1. Cook the Panzani Pipe Rigate in salted boiling water for the amount of time that's indicated on the packaging.
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2. Brown the chopped onions and the crushed garlic in a frying pan with the oil.
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3. When the onions are translucent, add the chicken, having cut it into thin strips, as well as the Olive & Basilico sauce.
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4. Cook for 10 minutes.
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5. Pour the sauce over your cooked pasta.
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