Description
Gardens and orchards have long covered with snow, while the green freshness always want. Then come to the aid of frozen stocks. This dish is very simple, but bright and tasty. So I share with you.
Ingredients
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Chicken breast
300 g
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Pasta
400 g
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Broccoli
200 g
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Onion
1 piece
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Sweet pepper
0.5 piece
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Corn
100 g
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Olive oil
4 Tbsp
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Butter
2 Tbsp
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Dry white wine
100 ml
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Garlic
1 tooth
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Puree tomato
3 Tbsp
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Salt
Cooking
Farfalle tri-color is prepared using natural dyes - spinach, tomato and egg yolks.
For the sauce, it is best to use tomato puree.
In olive oil fry the onion, garlic and chopped chicken breast. Add vegetables, cover and simmer for five minutes. Then pour the wine, evaporate for a few minutes. In the end add tomato puree, stir, add salt and add the butter. Cover with a lid and a few moments keep on low heat.
Meanwhile, boil Farfalle-Farfalle. Most importantly, do not digest!
Served with tomato sauce. Optionally, garnish with peas, capers, herbs.
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