Toscaanse kippasta

Fitness, low calorie pasta recipe.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Make the marinade with 3 tablespoons of Italian herbs, pressed garlic, black pepper, balsamic and mayo.

Step 2

Clean the chicken fillets. Flatten the chicken so it is the same thickness everywhere in a freezer bag.

Step 3

Add the marinade to the bag of chicken, making sure everything is well distributed on all sides of the chicken fillets.

Step 4

Zet een ketel met gezouten water op het vuur.

Step 5

Fry the chicken fillets on a medium-high heat in a pan. 5 minutes per side. Inside, the chicken should be 68-70 degrees Celsius. Let the chicken rest.

Step 6

Make the sauce. Cut the sun-dried tomatoes until a paste. Cut the shallot in small pieces and press two cloves of garlic in a pot and fry in olive oil until light brown. Deglaze with white wine and let the alcohol evaporate. Add the sun-dried tomatoes, mix well. Lower the heat and add the yoghurt, ricotta, Parmesan cheese and stir until well combined.

Step 7

Put the pot with sauce on low heat and add the spinach. Stir frequently.

Step 8

Kook de pasta 10 minuten.

Step 9

Cut the chicken into pieces.

Step 10

When the sauce has thickened and the spinach has shrunk, add the chicken and pasta. Add salt if necessary.