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Orzo pasta with chicken and pesto
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- 40 g Parmesan cheese, cut in pieces
- 10 g pine nuts
- 1 garlic clove
- 20 g fresh basil leaves
- 40 g olive oil
Chicken orzo pasta
- 150 g carrots, cut in pieces
- 150 g leek, cut in pieces
- 30 g olive oil
- 400 g chicken breasts, skinless, boneless, cut in cubes (3 cm)
heaped tbsp chicken stock paste, homemade
or 1 chicken stock cube (for 0.5 l), crumbled
- 500 g water
- 1 tsp salt
- 100 g frozen green peas
- 250 g pasta, dried, type risoni or similar short dried pasta
- per 1 portion
- 2464 kJ / 589 kcal
- 38 g
- 52 g
- 24 g
- 6.9 g
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