avec cavatappis, poivrons et parmesan
Ingrédients : Hauts de cuisse de poulet • Tomates broyées à l’oignon et à l’ail (pâte de tomate, eau, tomates en dés, oignon déshydraté, sel, ail déshydraté, sucre, acide citrique) • Cavatappis (blé) (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) • Poivron • Épinards • Parmesan (lait) (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)) • Vinaigre balsamique (sulfites) (vinaigre de vin, moût de raisin cuit, jus de raisin concentré, colorant caramel, arôme naturel, sulfites) • Ail • Assaisonnement italien (origan, basilic, marjolaine, poudre d'ail, romarin, flocons de persil, feuille de laurier, huile de canola, dioxyde de silicium).
Allergens
Tags
Haut de cuisse de poulet
270 g
Vinaigre balsamique
1 tbsp
Poivron
1 unit(s)
Bébés épinards
56 g
Assaisonnement italien
4.3 g
Cavatappi
170 g
Tomates broyées à l'ail et aux oignons
1 unit(s)
Gousses d'ail
2 unit(s)
Parmesan, râpé grossièrement
0.25 cup
Huile
2 tbsp
Beurre
2 tbsp
Poivre
0.25 tsp
Sel
0.5 tsp
Farine tout usage
2 tbsp
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high (use same for 4 servings).
- To the boiling water, add cavatappi. Cook uncovered for 8-9 min, stirring occasionally, until tender.
- Reserve 1/2 cup (1 cup) of pasta water. Strain, then return to the pot, off heat.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- Pat chicken dry with paper towels, then cut into 1/2-inch pieces.
- To a large bowl, add chicken and 2 tbsp (4 tbsp) flour. Season with salt and pepper, then toss to coat.
- Heat a large non-stick pan over medium-high.
- When hot, add 2 tbsp (4 tbsp) oil, then chicken. Cook for 3-4 min, stirring often, until golden.**
- Remove the pan from heat. Transfer chicken to a plate. Set aside.
- Reheat the same pan to medium. Add 2 tbsp (4 tbsp) butter, then swirl the pan until melted.
- Add peppers. Cook for 3-4 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
- Add garlic. Cook for 1 min, stirring constantly, until fragrant.
- To the pan with peppers, add Italian Seasoning, crushed tomatoes, vinegar and reserved pasta water. Season with salt and pepper.
- Bring to a simmer. Once simmering, cook for 3-4 min, stirring occasionally, until sauce thickens.
- Add spinach and cooked chicken. Cook for 1 min, stirring often, until spinach wilts. Season with salt and pepper.
- To the pot with the cavatappi, add cacciatore. Stir to combine.
- Divide cacciatore between bowls.
- Sprinkle Parmesan over top.
920
kcal
Calories
37
g
Fat
14
g
Saturated Fat
101
g
Carbohydrate
17
g
Sugar
10
g
Dietary Fiber
49
g
Protein
175
mg
Cholesterol
1290
mg
Sodium
1
g
Trans Fat
1700
mg
Potassium
300
mg
Calcium
7.5
mg
Iron
avec courgettes et sauce rosée