Informations supplémentaires
30 min.
|
798 kcal
|
easy
|
|
Printable version
1. Cook the pasta
Preheat oven to 400°F. Bring a pot of salted water to a boil. Add the pasta and cook 8-10 minutes until tender. Drain.
2. Setup
Thinly slice the mushrooms and the carrot. Chop the parsley. Cut the chicken into small cubes.
3. Cook the chicken
Heat a drizzle of oil in a large pan over medium-high heat. Cook the chicken 3-4 minutes. Add the mushrooms and the carrot and cook 3-4 minutes. Add salt and pepper.
4. Add the pasta
Whisk the sour cream with 1 2P | 1.5 3P cup of water. Add the broth cube, the pasta and the sour cream water to the pan. Mix and cook 2-3 minutes.
5. Bake in the oven
Transfer the pasta in a baking dish and top with the mozzarella. Bake in the oven for 10-12 minutes.
6. Plate your dish
Serve the pasta and garnish with the parsley. Bon appétit!
300gChicken Breast
180gLinguine
80gWhite Medium Mushroom
1unitCarrot(s)
80mlSour Cream
100gMozzarella
1unitChicken Broth Cube(s)
1unitFresh Italian Parsley
What you need
Large pan, Pot, Strainer, Baking dish
798 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
73g
24%
fat
18g
28%
cholesterol
229mg
76%
fiber
5g
20%
protein
82g
saturated
7g
35%
sodium
362mg
15%
sugar
5g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg