Garden Linguine Alfredo
with chicken thighs, bell pepper, zucchini, basil and parmesan cream
Informations supplémentaires
35 min.
|
743 kcal
|
easy
|
|
Printable version
1. Setup
Bring a pot of salted water to a boil. Cut the zucchini in 4 lengthwise then slice. Cut the bell pepper into cubes. Thinly slice the onion. Cut the chicken into thin small strips.
2. Cook the pasta
Cook the pasta for 8-10 minutes until tender. Reserve 1/3 cup of the cooking water then drain.
3. Cook the vegetables
Heat a drizzle of oil in a skillet over medium high heat. Cook the onion, pepper and zucchini for 3-5 minutes until lightly colored. Add salt and pepper.
4. Add the chicken
Add the chicken and spices to the pan and cook 6-8 minutes until the chicken is cooked. Add salt and pepper.
5. Add the cream
Add the cooking water, cream and 3/4 of the Parmesan to the pan. Mix and cook for 1-2 minutes. Adjust seasoning to taste.
6. Plate your dish
Serve the pasta and garnish with the remaining parmesan and basil leaves. Add pepper to taste. Bon appétit!
360gChicken Thighs
1unitYellow Onion(s)
180gLinguine
1unitPepper(s)
1unitZucchini(s)
120mlCream 18%
45gGrana Padano Cheese
15mlItalian Spices
0.5unitBasil
What you need
pan, pot, strainer, tongs
743 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
85g
28%
fat
23g
35%
cholesterol
182mg
61%
fiber
6g
24%
protein
48g
saturated
11g
55%
sodium
446mg
19%
sugar
11g
trans
0g