Pipe rigate with chicken fillet and vegetables
Composition / ingredients
4
servings:
Cooking method
1. Blanch tomatoes, peel and peel seeds.
2. Cut chicken fillet into small pieces and fry in preheated olive oil until golden brown.
3. Put diced carrots and zucchini in boiling salted water for 3 minutes, then cover them with ice water.
4. In a deep frying pan, heat the olive oil, fry the onion, add tomatoes, vegetables and chicken fillet. Season with salt and pepper. Simmer for 7-8 minutes.
5. Meanwhile, boil Pipe Rigate in boiling salted water until Al dente.
6. Put the pasta in a frying pan with the prepared sauce, mix. Sprinkle the finished dish with grated cheese and parsley
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Pasta, premium, fortified - 337 kcal/100g
- Pasta, premium, dairy - 309 kcal/100g
- Pasta, premium grade, egg - 342 kcal/100g
- Pasta made from flour of the 1st grade - 333 kcal/100g
- Pasta made of flour in / with - 338 kcal/100g
- Boiled pasta - 135 kcal/100g
- Pasta - 338 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Zucchini - 16 kcal/100g
