avec sauce crémeuse aux épinards
Ingrédients : Poitrines de poulet • Fusillis (blé) (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) • Épinards • Oignon jaune • Cheddar blanc (lait) (lait pasteurisé, substances laitières modifiées, crème, sel, chlorure de calcium, culture bactérienne, enzyme microbienne, présure microbienne, cellulose, natamycine) • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Fromage à la crème (lait) (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) • Puree d'ail (ail, eau, huile de soja, acide citrique, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Mélange d’épices de Montréal (moutarde) (épices et herbes (y compris la moutarde), sel, ail déshydraté, huile de canola) • Flocons de piment.
Allergens
Tags
Poitrines de poulet
2 unit(s)
Fromage à la crème
1 unit(s)
Cheddar blanc, râpé
0.5 cup
Purée d’ail
1 tbsp
Fusilli
170 g
Bébés épinards
113 g
Oignon jaune
1 unit(s)
Crème
56 mL
Mélange d'épices de Montréal
6 g
Flocons de piment
4 g
Huile
1 tbsp
Beurre non salé
2 tbsp
Poivre
0.063 tsp
Sel
0.125 tsp
- Set oven to high broil.
- Wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Roughly chop spinach.
- Halve onion, then cut into 1/4-inch slices.
- Pat chicken dry with paper towels, then season with half the Montreal Spice Blend (use all for 4 servings).
- Heat a large oven-proof pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 1-2 min per side until golden.
- Transfer chicken to a foil-lined baking sheet. Broil in the middle of the oven for 5-6 min, until chicken is cooked through.**
- Carefully wipe the pan clean.
- To the boiling water, add fusilli. Cook for 10-12 min, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cups) pasta water.
Strain fusilli, then return to the pot, off heat.
- Heat the same pan (from step 2) over medium.
- When the pan is hot, add 2 tbsp (4 tbsp) butter, then onions, garlic puree and spinach. Cook for 2-3 min, stirring often, until spinach wilts.
- Add cream cheese and cream. Cook for 1-2 min, stirring often, until cream cheese melts.
- Add fusilli and reserved pasta water to the pan with sauce. Season with salt and pepper, then stir to combine. Remove the pan from heat. (NOTE: If you do not have an oven-proof pan, transfer mixture to a lightly oiled 8x8-inch baking dish here; for 4 servings, use a 9x13-inch baking dish.)
- Sprinkle pasta with cheddar. Broil in the top of the oven for 4-5 min, until cheese melts. (TIP: Keep an eye on cheese so that it doesn't burn!)
- Divide pasta between plates. Top with chicken.
- Sprinkle chili flakes over pasta, if you like.
1020
kcal
Calories
52
g
Fat
27
g
Saturated Fat
78
g
Carbohydrate
6
g
Sugar
7
g
Dietary Fiber
62
g
Protein
245
mg
Cholesterol
850
mg
Sodium
1.5
g
Trans Fat
1300
mg
Potassium
400
mg
Calcium
5.5
mg
Iron
cuit par les parents et les enfants
cuit par les parents et les enfants
avec croustilles de maïs émiettées et crème sure