Composition / ingredients
Cooking method
1. Boil the pasta according to the instructions to the state of "al dente". Drain the water and grease the pasta with a spoonful of olive oil.
2. Meanwhile, heat the remaining oil in a large frying pan.
3. Add chicken breast slices. Stir from time to time, fry until browned, add salt, pepper and put on a plate.
4. Melt the butter in the same pan. Add chopped garlic, leeks. Cook, stirring frequently, until soft.
5. Pour in the cream, bring to a boil and cook over low heat, stirring occasionally, until the volume of cream is halved.
6. Put pasta and fried chicken in a frying pan. Cook, stirring, for about two minutes.
7. Add 2/3 of the zest, feta and herbs to the pan. Mix it up.
Serve, garnishing with the rest of the zest, feta and greens.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Tarragon - 25 kcal/100g
- Tarhun - 40 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Leek - 33 kcal/100g
- Feta cheese - 290 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Chicken breast - 113 kcal/100g
- Lemon zest - 47 kcal/100g
- Pepper - 26 kcal/100g
- Farfalle - 350 kcal/100g
