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Chicken arugula pasta

Chicken arugula pasta

Category: Pasta & Potatoes

30 Minutes
Preparation time
Ingredients for 4 people
100 g frozen peas
350 g linguine
60 g arugula
1 package (150 g) of Zottarella Minis Balance
300 g chicken breast fillet
2 tbsp. sunflower oil
1 tbsp. tomato paste
250 ml cream for cooking (15 % fat content)
1 tsp. instant vegetable broth
  1. Thaw the peas. Cook the linguine according to package instructions in plenty of boiling salted water until al dente.
  2. Wash the arugula, spin dry and cut in half. Drain the Minis. Wash the chicken breast fillets, dab dry, cut into strips, season with salt and pepper.
  3. Heat oil in a pan. Sear the meat for about 2 min. and remove. Cook the tomato paste in the meat drippings and deglaze with cream. Add the peas and meat and heat them up. Add the vegetable broth and season with salt and pepper.
  4. Drain the linguine and add to the pan while still dripping with water. Add the arugula and Minis, mix carefully, season again and serve immediately.

Recipe inspirations from the
Zottarella cookbook