Pasta with chicken and leek
Remove harder leaves from the spring onions. Remove the roots from the leeks and, rinse and
finely slice them separately. Rinse and dry the chicken breast; heat the oil in the pan, add the
chicken breast, season with salt and pepper, golden on both sides and cook for about 8 minutes.
Drain it then place it in a plate and cover it with a dish to keep it warm. In the same pan add the
leeks and fry until soft; pour the white wine and 3 tbsp of water and cook for 10 minutes. Add
the spring onions and continue cooking for an additional 10 minutes. Pour a glass of water and
continue cooking for another 10 minutes, stirring from time to time with a wooden spoon. Season
with salt and pepper. When ready put the mix in a mortar, preferably milled, or in a food
processor and blast until it reaches a smooth sauce. In the meanwhile cook the pasta in plenty of
boiling water. Drain it then put it in a preheated deep serving dish, and constantly stirring, add the
parmesan and a dash of oil. Place the strips of chicken breast and the warm sauce; serve
immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (95g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 66 | ||
Calories from Fat: 33 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 20.1mg | 6 % | |
Sodium 126.3mg | 4 % | |
Potassium 63.1mg | 2 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 66
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