Farfalle
Farfalle au poulet et aux jeunes légumes
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400g Panzani Farfalle
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1 onion
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4 carrots
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1 leek
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1 celery stalk
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1 handful of baby spinach
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400g of chicken fillet
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3 tbsp of oil
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1. Peel the onion and chop it into thin slices.
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2. Scrape the carrots and dice them, along with the leek and the celery.
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3. Rinse the spinach in fresh water and drain.
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4. Cut the meat into cubes and cook it in oil. Add pepper and season with lemon juice.
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5. Meanwhile, cook pasta in boiling water until 'al dente'. Add the vegetables right before draining. Let the water return to a boil, then drain.
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6. Stir in the diced Chicken and set the dish out onto plates. Top with grated cheese.
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