Penne Rigate
Penne Rigate aux courgettes, poulet à la marinade au curry et carottes
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400g of Panzani Penne Rigate
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400g of chicken fillet
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1 lemon
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1 orange
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2 tablespoons of oil
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2 tablespoons honey
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2 tablespoons chopped parsley
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Tabasco (spicy oil)
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1. Cut the meat up into slices.
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2. Squeeze the lemon and the orange. Stir the milk and honey in.
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3. Add half the parsley and season with Tabasco (spicy oil) and curry.
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4. Marinate the meat in it for at least 15 minutes.
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5. Grate the carrots, wash the courgette, and then chop it into pieces that are roughly the same size as the Penne.
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6. Drain the meat, reserving the marinade, and cook over high heat.
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7. Cook the Penne until 'al dente' in boiling water. Add the vegetables just as it's about to be done, return to a boil, and drain.
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8. Pour the marinade over the meat and cook for 1 more minute, stirring.
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9. Set the Penne out on plates, garnishing with meat and reserved parsley.
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