avec olives
Ces pâtes méditerranéennes crémeuses et aillées sont pleines de saveurs! Les tomates juteuses, les olives saumâtres et la feta salée vous feront rêver de la côte grecque.
Allergens
Utensils
Tags
Poitrine de poulet en dés
310 g
Tomato
2 unit(s)
Feta, émietté
0.25 cup
Olives mélangées
30 g
Mélange d’épices acidulé à l’ail
1 tbsp
Fromage à la crème
2 unit(s)
Fusilli
170 g
Huile
1 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min.
-
Reserve 3/4 cup (1 1/2 cups) pasta water, then drain and return fusilli to the same pot, off heat.
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Meanwhile, drain, then roughly chop olives.
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Cut tomatoes into 1/4-inch pieces.
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Heat a large non-stick pan over medium-high heat.
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When hot, add 1/2 tbsp (1 tbsp) oil, then diced chicken breast. Cook, stirring often until chicken is golden-brown and cooked through, 3-4 min.**
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Season with salt and pepper.
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Add cream cheese, reserved pasta water, Zesty Garlic Blend and tomatoes to the pan with chicken.
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Cook stirring occasionally until sauce thickens slightly, 1-2 min.
- Add sauce, chicken, olives and half the feta to the large pot with the pasta. Stir to combine.
-
Divide pasta between bowls.
-
Sprinkle remaining feta over top.
760
kcal
Calories
29
g
Fat
11
g
Saturated Fat
73
g
Carbohydrate
7
g
Sugar
6
g
Dietary Fiber
52
g
Protein
155
mg
Cholesterol
820
mg
Sodium
0.4
g
Trans Fat
1000
mg
Potassium
200
mg
Calcium
3.5
mg
Iron
avec légumes sautés et riz au jasmin
avec salade de mangues et concombres et lime grillée
