21.05.2020
54
Recipe information
Cooking:
50 min.
Complexity:
Easy
Calorie content:
333.31
Carbohydrates:
57.38
Fats:
5.81
Squirrels:
12.12
Water:
1.4
Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Paste | 225 Column |
| 2. | Chicken bouillon | 1 L |
| 3. | Boiled chicken breast | 1 PC. |
| 4. | Bell pepper | 3 PC. |
| 5. | Basil | 6 leaflets |
| 6. | Vegetable oil Sauce | 3 art. l |
| 7. | Bouillon Sauce | 1/2 Art. |
| 8. | Salt Sauce | 1 Tsp |
| 9. | Black pepper Sauce | 1 Tsp |
| 10. | Garlic Sauce | 2 clove |
| 11. | Hard cheese Sauce | 1/2 Art. |
Cooking
1. Stage
Cut the pepper into strips. Boil pasta in chicken broth.
2. Stage
We make sauce heating oil and stock in a saucepan over medium heat. Hold until the butter melts. After add chopped garlic, salt and pepper, then slowly add the grated cheese. Cook over medium heat, stirring occasionally.
3. Stage
Fry pepper in oil for about 6 minutes. We spread the chicken fillet and pour the sauce. Keep on fire for 5 minutes.
4. Stage
We spread the pasta portionwise on plates. Top with sauce with pieces of chicken and pepper.