English (UK)
English (UK)
Fresh pasta with crispy chicken
Using Hela Meal Sauce Bonte Pepper as a seasoning.
for 4 persons
Ingredients
250 g Hela Meal Sauce with Spicy Pepper
70 g Whole Corn Flakes Paneer
4 st. chicken fillets, 130 g each
300 g parpadelle pasta
1 lemon
100 g pecorino
1 chicken bouillon tablet
20 g pine nut
1 egg
2 tbsp olive oil
200 g spinach
Preparation
Preheat the oven to 180C. Peel the lemon and squeeze the juice from the fruit. Roast the pine nuts until golden brown. Grate the pecorino roughly.
Bring a pan with 500 ml of water, chicken broth, lemon zest and juice and the Hela Maaltijdsaus Bonte Peper to the boil. Add the parpadelle pasta and cook the pasta al dente.
Meanwhile, fry the chicken fillets with the egg and the Hela Cornflakes paneer. Fry the chicken in olive oil for 4 minutes in a pan. Then divide the chicken fillets over a baking sheet lined with baking paper and place them in the preheated oven for 10 minutes.
Spread pecorino, pine nuts and spinach over the pasta. Serve with the crispy chicken.
