Sauted chicken, fresh spaghetti al dente and herby oil
15min
2
5min
Ingredients :
For the sautéd chicken:
- 1 pack of Jean Routhiau Tex Mex sliced chicken
- 1/2 yellow onion
- 2 carrots
- 10g pine nuts
- 5cl olive oil
For the herby oil:
- 10cl olive oil
- 5cl sunflower oil
- 10g fresh coriander
- 10g flat-leafed parsley
- 5g fresh mint
- 1 garlic clove
- 1/2 yellow onion
For the curry sauce:
- 1 shallot
- 150g fromage blanc
- 10g curry powder
- Unrefined salt and freshly milled pepper
For the spaghetti:
- 400g fresh spaghetti made with eggs
- 1 cube chicken stock
- Olive oil
- Salt
Preparation :
Method:
Herby oil:
- Put the two oils, coriander, parsley, mint, garlic with the germ removed and half-onion in a blender, and blend until a fine, even mixture is obtained.
Curry sauce:
- Chop the shallot very finely, mix with the fromage blanc and curry. Season.
Spaghetti:
- Place the spaghetti in salted boiling water flavoured with chicken stock. Cook until al dente.
- Mix a trickle of olive oil into the cooked pasta.
Sautéd chicken:
- Brown the finely chopped half-onion and carrots for 2-3 minutes in a pan.
- Add the chopped chicken.
- Cook for 5 minutes, with the pine nuts.
To serve:
- Mix the pasta with the pesto, and place on the plate.
- Arrange the meat and vegetables on the plate.
- Top with a small amount of curry-flavoured fromage blanc.
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