A delicious first-course dish, brimming with color and flavor. The combination of zucchini, chicken and tomatoes makes the Mini Tortiglioni very appetizing and absolutely irresistible.
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INGREDIENTS |
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Mini Tortiglioni Barilla |
350 |
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g |
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Tomatoes |
150 |
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g |
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Chicken breast |
100 |
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g |
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Cream |
100 |
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g |
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Medium-sized zucchini |
2 |
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n° |
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Extra-virgin olive oil |
2 |
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tablespoons |
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Onion |
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1/2 |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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Finely chop the onion and gently fry it in the oil, add the chicken diced fairly small and cook for about 3 minutes. Dice the zucchini finely and add them to the chicken. |
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| 2. |
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Peel the tomatoes and take the seeds out, dice them finely and then add them to the chicken and zucchini ragout. After cooking for about 5 minutes add the cream. |
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| 3. |
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Cook the Mini Tortiglioni Barilla in plenty of salted water, drain and stir in the sauce. |
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CHEF'S NOTE |
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To make peeling the tomatoes easier, put them briefly into boiling water.
To make the dish even tastier, you can use lean pork instead of chicken breast. |
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For a dish that's a bit lighter, but just as appetizing, you can use low-fat yogurt instead of the cream, or, as another way of avoiding the cream, you run the tomatoes through the blender rather than cutting them into cubes.
The magnesium provided by the ingredients in this tasty recipe contributes to ensuring a healthy organism; niacin, also known as vitamin PP, belongs to the B group of vitamins and plays a fundamental metabolic role in the production of precious energy. |
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