Pasta with chicken, green vegetables and mozzarella in tomato sauce
Preparation time
5 min
Cooking time
15 min
Dietary preference
Meat
Difficulty
Easy
Region
Servings
4
In this recipe
Preparation method
- Cut the chicken breast into pieces and remove the tips from the green beans. Tear the mozzarella into pieces.
- Cook the fusilli according to the instructions on the packet ‘al dente’. Add the broccoli florets and green beans to the pasta 4 minutes before the end of the cooking time. Drain the pasta and vegetables.
- Meanwhile, heat the extra virgin olive oil in a frying pan and fry the chicken cubes with some salt and pepper until brown and cooked on all sides.
- Stir in the Bertolli pasta sauce Alle Erbe and leave the mixture to simmer gently for 5 minutes. Now stir in the pasta with the vegetables and let it heat through for a few more minutes.
- Ladle the pasta onto plates and garnish with the mozzarella pieces.
Ingredients
- 1 Bertolli pasta sauce Alle Erbe bag a 500g
- 1 bag Bertolli fusilli pasta
- 400g chicken breast
- 200 g green beans
- 200 g broccoli florets
- 1 ball of mozzarella, 125 g
- 2 tbsp extra virgin olive oil
View the nutritional value
| Energy | 656 kJ (157 kcal) |
| Protein | 43,1 g |
| Carbohydrates | 82,4 g |
| Sugar | 16,7 g |
| Fibre | 5,9 g |
| Fat | 17,0 g |
| Saturated fat | 5,4 g |
| Salt | 0,59 g |
