Farfalle
Farfalle au poulet et aux jeunes légumes
-
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
-
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
Macaroni aux champignons et au thym
Macaroni
Make recipe