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Andrea

Andrea Legarreta
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Penne Rigate and Portobellos with Black Pepper

30 mins
Low
80
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Prepare this delicious penne rigate pasta and portobellos with black pepper, the flavor of chicken and mushrooms is sensational. Try this recipe and be amazed with Pastas Luigi.
Learn more about Andrea Legarreta

Ingredients

6 portions
  • 500 grams penne pasta, Luigi Rigate High Protein
  • 300 grams chicken breast, cut into strips
  • 2 portobello mushrooms, sliced
  • 2 cloves garlic, halved
  • 2 red peppers, in strips
  • 1/2 glasses white wine
  • 1 twig rosemary
  • 8 tablespoons olive oil
  • ground black peppers
  • salt

Preparation

In a pan fry the garlic, chicken, rosemary, peppers and mushrooms in the olive oil.
Add the white wine; let evaporate, add salt and pepper and cook for 10 minutes.
Cook the pasta according to package directions and drain.
Mix hot with the seasoning.

TIPS

You can also use a mixed mushroom with mushrooms instead of Portobello mushrooms.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Rosmary Pereira
15/03/2018 08:26:42
Una receta muy práctica y deliciosa, en mi caso utilice tiritas de tocineta (bacon) para sustituir el pollo. Y aun así quedo deliciosa!

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