Creamy Chicken & Fennel Farfalle
with Parmigiano Reggiano, spinach & chili pepperCalories
:
765 kcalProtein
:
39.4g proteinTotal
:
25 minutesDifficulty
:
MediumFamily
Allergens:
- Gluten
- Tarwe
- Melk (inclusief lactose)
- May contain traces of allergens
- Ei
- Mosterd
- Soja
Did you know that farfalle is the Italian word for butterfly?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Onion
1 piece
Garlic
¼ piece
Red chili pepper
½ piece
Fennel
90 g
Farfalle
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
50 g
Spinach
50 g
Crème fraîche
(Contains: Melk (inclusief lactose))
½ sachet(s)
Italian seasoning
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
100 g
Chicken mince with Mediterranean herbs
Not included in your delivery
½ tablespoon
Olive oil
1 tablespoon
Water
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3203 kJ
Calories765 kcal
Fat31.8 g
Saturated Fat15.1 g
Carbohydrate76.3 g
Sugar10.6 g
Dietary Fiber9.7 g
Protein39.4 g
Cholesterol8.3 mg
Salt1.4 g
Potassium775.8 mg
Calcium254.5 mg
Iron2.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Wok or sautépan with lid
Cooking Steps
1
- Boil plenty of water in a pot or saucepan.
- Chop the onion and crush or mince the garlic. Deseed and finely chop the red chili pepper.*
- Discard the core of the fennel and then dice it.
- Boil the pasta for 9 - 11 minutes, then drain and set aside.
*Take care, this ingredient is spicy! Use as preferred.
2
- In the meantime, heat a drizzle of olive oil in a wok or deep frying pan over medium-high heat and fry the mince for 3 minutes, separating it as you do so.
- Add the onion, garlic, Italian herbs and chili pepper and fry for 2 minutes, then add the fennel and the water (see pantry for amount).
- Cover with the lid and fry for 5 minutes, then season to taste with salt and pepper.
3
- Meanwhile, grate the cheese.
- Reduce the heat and tear the spinach directly into the pan, in batches if necessary. Mix well and allow the spinach to wilt and reduce.
- Add the crème fraîche and half of the cheese, then stir in the pasta.
- Season with salt and pepper, then cook for 1 more minute.
4
- Serve the pasta on plates.
- Garnish with the rest of the cheese.
