- 21, Jun 2020
- #1
Ingredients:
1 tablespoon of olive oil
12 cloves of garlic, crush or chop
4 zucchini, finely chopped, salt and pepper to taste
500 g halves of chicken breast, skinless and boneless, cut into small pieces
450 g carrots, peeled and finely chopped
1 (450 g) package of pasta (better butterfly)
1/4 cup butter
1 (400 g) can of chicken stock
3/4 cup water
5 g cube of chicken stock
1/2 cup grated parmesan
Cooking:
Heat the oil in a frying pan over medium heat and fry 4 cloves of garlic for 1 minute, until golden brown.
Add zucchini to the pan, season with salt and pepper and fry until cooked. Set aside.
Put the chicken in a pan and cook for 10 minutes, or until the juice is clear. Put the carrots in a pan with enough water to cover, and bring to a boil.
Boil until tender, strain, and set aside. Bring a large pot of slightly salted water to a boil.
Pour pasta and cook for 8 to 10 minutes or until tender, drain. Melt the butter in a frying pan over medium heat and fry the remaining garlic until golden brown.
Pour in chicken stock and water, and add stock cube, mix until completely dissolved. Gradually add cheese.
Place zucchini, chicken and carrots in the pan, and continue cooking until warm.
Mix gently with pasta to serve.
1 tablespoon of olive oil
12 cloves of garlic, crush or chop
4 zucchini, finely chopped, salt and pepper to taste
500 g halves of chicken breast, skinless and boneless, cut into small pieces
450 g carrots, peeled and finely chopped
1 (450 g) package of pasta (better butterfly)
1/4 cup butter
1 (400 g) can of chicken stock
3/4 cup water
5 g cube of chicken stock
1/2 cup grated parmesan
Cooking:
Heat the oil in a frying pan over medium heat and fry 4 cloves of garlic for 1 minute, until golden brown.
Add zucchini to the pan, season with salt and pepper and fry until cooked. Set aside.
Put the chicken in a pan and cook for 10 minutes, or until the juice is clear. Put the carrots in a pan with enough water to cover, and bring to a boil.
Boil until tender, strain, and set aside. Bring a large pot of slightly salted water to a boil.
Pour pasta and cook for 8 to 10 minutes or until tender, drain. Melt the butter in a frying pan over medium heat and fry the remaining garlic until golden brown.
Pour in chicken stock and water, and add stock cube, mix until completely dissolved. Gradually add cheese.
Place zucchini, chicken and carrots in the pan, and continue cooking until warm.
Mix gently with pasta to serve.
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