Ingredients
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150 g chicken fillet
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50 g fresh green peas
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1 clove of garlic
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1/4 onion
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100 g zucchini
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60 g cheese
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120 g penne pasta
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1 fresh sprig thyme
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2 teaspoons olive oil
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2 teaspoons butter
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50 ml dry white wine
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100 ml heavy cream
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lemon zest
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ground nutmeg
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salt
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pepper
Directions
Despite the small amount of meat, due to the variety of ingredients, the dish is quite filling. And it is also convenient because you can prepare all the ingredients in advance, mix and store in the refrigerator, and bake immediately before serving. However, baking in this case requires a little more time (another 5-7 minutes), watch the crust.
For this dish, you can use almost any shaped pasta that holds the sauce and vegetables well. You can use asparagus instead of zucchini. Broccoli or cauliflower are also suitable: it is better to disassemble them into small florets, then they will be cooked faster. Chicken fillet can be replaced with bacon or you can use meat (prosciutto, coppa).
As an option: add the peas to the sauce together with the pasta and cheese without first frying, you can do the same with the zucchini, slicing it as thinly as possible, although the broccoli will still have to be blanched. This method will preserve the color of the vegetables.
Steps
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1
Done
10 min
|
preparation1. If the green peas are frozen, take them out of the freezer, pour boiling water over them for 5 minutes, then drain the water and put them on a napkin to get rid of excess moisture. |
|
2
Done
30 min
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cooking1. Boil 800 ml of water in a saucepan, add 1/2 tsp. salt, pour pasta (penne, rigatoni, fusilli or other in the form of tubes or flutes), boil until al dente, following the instructions on the package (depending on the type of pasta, 9-12 minutes). Drain the hot water, rinse the pasta with cold water. |
|
3
Done
20 min
|
baking1. Preheat the oven to 356 °F (180 °C). |
