avec brocolini
Les pois chiches et les brocolini font de ces pâtes riches et crémeuses, aromatisées à l'ail, au zeste de citron et aux piments, un délice! Ingrédients : Poitrine de poulet • Pois chiches (pois chiches, eau, sel, acide ascorbique, EDTA disodique) • Spaghettis (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) (blé) • Brocolini • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Échalote • Fromage à la crème (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) (lait) • Citron • Parmesan (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) (lait) • Ail • Flocons de piment.
Allergens
Utensils
Tags
Pois chiches
1 unit(s)
Gousses d'ail
2 unit(s)
Spaghettis
170 g
Broccolini
170 g
Crème
56 mL
Échalote
1 unit(s)
Flocons de piment
2 g
Fromage à la crème
2 unit(s)
Parmesan, râpé grossièrement
0.25 cup
Citron
0.5 unit(s)
Poitrines de poulet
2 unit(s)
Beurre
1 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
- Wash and dry all produce.
- To the boiling water, add spaghetti. Cook for 10 min.
- Meanwhile, trim ends off broccolini, then cut into 1/2-inch pieces. When spaghetti has only 3 minutes left to cook, add broccolini to pot with spaghetti. Cook for 3 min, until broccolini is tender-crisp and spaghetti is tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water. Strain spaghetti and broccolini, then return to the pot, off heat.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** [Use the same pan to cook sauce in step 3.]
- Meanwhile, peel, then mince or grate garlic.
- Peel, then cut shallot into 1/4-inch pieces.
- Zest half a lemon, then cut into wedges.
- Heat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Add shallots and garlic. Cook 1-2 min, until fragrant. Season with salt and pepper.
- Add reserved pasta liquid and cream cheese to the pan. Cook for 2-3 min, stirring occasionlly, until slightly thickened and cream cheese is melted.
- Add cream and chickpeas. Cook for 2-3 min, until slightly thickened and chickpeas are warmed through. Season with salt and pepper.
- Pour sauce over spaghetti and broccolini in the pot and add lemon zest.
- Season with salt and pepper to taste, then toss to combine.
- Divide pasta between plates.
- Thinly slice chicken. Top plates with chicken.
- Sprikle over Parmesan and as many chili flakes as desired.
- Squeeze over a lemon wedge, if desired.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** (Use the same pan to cook sauce in step 3.)
Thinly slice chicken. Top plates with chicken.
970
kcal
Calories
31
g
Fat
16
g
Saturated Fat
106
g
Carbohydrate
9
g
Sugar
16
g
Dietary Fiber
68
g
Protein
195
mg
Cholesterol
840
mg
Sodium
1
g
Trans Fat
1650
mg
Potassium
250
mg
Calcium
5.5
mg
Iron
avec quartiers de pommes de terre et mayo à l’ail