Farfalle

Farfalle au poulet et aux jeunes légumes

Ingredients

4
25min
  • 400g Panzani Farfalle
  • 1 onion
  • 4 carrots
  • 1 leek
  • 1 celery stalk
  • 1 handful of baby spinach
  • 400g of chicken fillet
  • 3 tbsp of oil
pasta

Preparations steps

  • 1. Peel the onion and chop it into thin slices.
  • 2. Scrape the carrots and dice them, along with the leek and the celery.
  • 3. Rinse the spinach in fresh water and drain.
  • 4. Cut the meat into cubes and cook it in oil. Add pepper and season with lemon juice.
  • 5. Meanwhile, cook pasta in boiling water until 'al dente'. Add the vegetables right before draining. Let the water return to a boil, then drain.
  • 6. Stir in the diced Chicken and set the dish out onto plates. Top with grated cheese.

You might also like

Salade de Penne aux légumes grillés et au Pesto Penne Rigate
20min
4
Make recipe
Gratin de Chifferini aux courgettes Chifferini
60min
4
Make recipe
Cannelloni au poulet et champignons Cannelloni
35min
4
Make recipe
Salad Jar Farfalle Tricolore
45min
4
Make recipe