Farfalle

Farfalle au poulet et aux jeunes légumes

Ingredients

4
25min
  • 400g Panzani Farfalle
  • 1 onion
  • 4 carrots
  • 1 leek
  • 1 celery stalk
  • 1 handful of baby spinach
  • 400g of chicken fillet
  • 3 tbsp of oil
pasta

Preparations steps

  • 1. Peel the onion and chop it into thin slices.
  • 2. Scrape the carrots and dice them, along with the leek and the celery.
  • 3. Rinse the spinach in fresh water and drain.
  • 4. Cut the meat into cubes and cook it in oil. Add pepper and season with lemon juice.
  • 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.
  • 6. Stir in the diced Chicken and set the dish out onto plates. Top with grated cheese.

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