1) Cook farfalle according to instructions
2) Peel the garlic and mince roughly. Dice the courgette and finely mince the parsely. Season the chicken with salt and pepper.
3) Heat the butter and fry chicken for 4 minutes. Add the garlic, courgette and peas, and fry for 3 minutes.
4) Lower the heat and add lemon juice and cream and slowely let it warm up. Add the pasta to the sause and garnish dish with parsley.
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|Serving Size: 1 Serving (431g)|
|Recipe Makes: 4|
|Calories from Fat: 360 (46%)|
|Amt Per Serving||% DV|
|Total Fat 40g||53 %|
|Saturated Fat 18.6g||93 %|
|Monounsaturated Fat 12.9g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 215.4mg||66 %|
|Sodium 261.7mg||9 %|
|Potassium 736.7mg||19 %|
|Total Carbohydrate 75.7g||22 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 69.7g|
|Protein 33.4g||48 %|
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Calories per serving: 791
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