Farfalle
+ Originale
Farfalle Tricolore au poulet et tomates
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400g Panzani Farfalle Tricolore
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400g of chicken
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1 onion
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200ml white wine
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4 tbsp Panzani Originale sauce
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4 tbsp chicken stock
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½ lemon
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Fresh parsley
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1. Cook the Panzani Farfalle Tricolore in boiling salted water, following the directions on the packaging.
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2. Chop the onions and brown them in a frying pan.
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3. Then add the chicken (having chopped it into small pieces), the Originale sauce, and the chicken stock.
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4. Sprinkle with the white wine and add the lemon juice. Season with salt and pepper.
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5. Let it simmer for about 10 minutes over medium heat.
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6. Pour this sauce over your cooked pasta and garnish with fresh parsley.
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