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Louisiana Chicken Pasta with Roasted Broccoli and Garlic Knots
Danie główne

Louisiana Chicken Pasta with Roasted Broccoli and Garlic Knots

1 godz.Porcje: 4Nutri-Score C€€
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Składniki

4 osoby
  • chicken cutlets (thin cutlets)Mięso600 g
  • flaky saltPrzyprawy3 g
  • penne pastaProdukty zbożowe400 g
  • bell peppers (sliced)Warzywa i owoce2 kawałki
  • mushrooms (sliced)Warzywa i owoce200 g
  • red onion (sliced)Warzywa i owoce1 kawałek
  • garlic (minced)Warzywa i owoce4 kawałki
  • heavy creamNabiał300 ml
  • Parmesan cheese (grated)Nabiał80 g
  • Cajun seasoningPrzyprawy15 g
  • olive oilSpiżarnia45 ml
  • broccoli (cut into florets)Warzywa i owoce400 g
  • garlic knotsPiekarnia6 kawałki

na porcję

Wartości odżywcze

808kcal

Węglowodany
85 g
Białko
44 g
Tłuszcz
33 g
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Przybory

  • Patelnia
  • Blacha do pieczenia
  • Garnek
  • Miska

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 2
  3. Cook the pasta

    • Boil the penne in salted water until al dente.
    • Drain and set aside.
    Krok 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.
    Krok 4
  5. Warm the garlic knots

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