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Louisiana Chicken Pasta with Roasted Broccoli and Garlic Knots
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Louisiana Chicken Pasta with Roasted Broccoli and Garlic Knots

1 hPour 4Nutri-Score C€€
par @laynawithlove11 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken cutlets (thin cutlets)Viandes600 g
  • flaky saltÉpices3 g
  • penne pastaCéréales400 g
  • bell peppers (sliced)Fruits et légumes2 morceaux
  • mushrooms (sliced)Fruits et légumes200 g
  • red onion (sliced)Fruits et légumes1 morceau
  • garlic (minced)Fruits et légumes4 morceaux
  • heavy creamProduits laitiers300 ml
  • Parmesan cheese (grated)Produits laitiers80 g
  • Cajun seasoningÉpices15 g
  • olive oilÉpicerie45 ml
  • broccoli (cut into florets)Fruits et légumes400 g
  • garlic knotsBoulangerie6 morceaux

par portion

Nutrition

808kcal

Glucides
85 g
Protéines
44 g
Lipides
33 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Plaque de cuisson
  • Marmite
  • Saladier

pas à pas

Préparation

  1. Season and fry the chicken cutlets

    • Season the chicken cutlets with Cajun seasoning and flaky salt.
    • Heat olive oil in a frying pan and fry the cutlets until golden and crispy on both sides.
    Étape 1

  2. Roast the broccoli

    • Toss the broccoli florets with olive oil and salt.
    • Spread on a baking tray and roast until tender and browned.
    Étape 2

  3. Cook the pasta

    • Boil the penne in salted water until al dente.
    • Drain and set aside.
    Étape 3

  4. Make the creamy sauce

    • Sauté the bell peppers, mushrooms, red onion and garlic in the pan.
    • Pour in the heavy cream and stir in the Parmesan cheese.
    • Simmer until the sauce thickens.
    Étape 4

  5. Warm the garlic knots

    • Warm the garlic knots and top them with grated Parmesan cheese.
    Étape 5

  6. Assemble and serve

    • Toss the pasta with the sauce and vegetables.
    • Top with the crispy chicken cutlets and flaky salt.
    • Serve with the roasted broccoli and garlic knots on the side.
    Étape 6
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