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Louisiana Chicken Pasta with Roasted Broccoli and Garlic Knots
Hoofdgerecht

Louisiana Chicken Pasta with Roasted Broccoli and Garlic Knots

1 uVoor 4Nutri-Score C€€
van @laynawithlove11 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • chicken cutlets (thin cutlets)Vlees600 g
  • flaky saltKruiden en specerijen3 g
  • penne pastaGranen400 g
  • bell peppers (sliced)Groente en fruit2 stukken
  • mushrooms (sliced)Groente en fruit200 g
  • red onion (sliced)Groente en fruit1 stuk
  • garlic (minced)Groente en fruit4 stukken
  • heavy creamZuivel300 ml
  • Parmesan cheese (grated)Zuivel80 g
  • Cajun seasoningKruiden en specerijen15 g
  • olive oilVoorraadkast45 ml
  • broccoli (cut into florets)Groente en fruit400 g
  • garlic knotsBakkerij6 stukken

per portie

Voedingswaarden

808kcal

Koolhydraten
85 g
Eiwitten
44 g
Vetten
33 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Koekenpan
  • Bakplaat
  • Soeppan
  • Mengkom

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 2

  3. Cook the pasta

    • Boil the penne in salted water until al dente.
    • Drain and set aside.
    Stap 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.
    Stap 4

  5. Warm the garlic knots

    • Warm the garlic knots and top them with grated Parmesan cheese.
    Stap 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.
    Stap 6
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