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Ingredients
- 40 g d'amandes blanchies
- 50 g d'oignons de printemps en morceaux
- 50 g d'huile d'olive
- 300 g d'escalope de poulet, sans peau en cubes (2 cm)
- 1200 g d'eau
- 2 cubes de bouillon de volaille
- 200 g de pâtes sèches type farfalle
- 300 g de carottes en tranches (4 mm)
-
200
g de petits pois surgelés
or 200 g de petits pois frais - 30 g de vinaigre
- 5 g de zeste de citron râpé
- 100 g de fromage frais à tartiner
- ¼ - ½ c. à café de sel
- ¼ - ½ c. à café de poivre moulu
- 60 g de feuilles de laitue verte en tranches
- 60 g de jeunes pousses d'épinards fraîches
- 20 g d'oignons de printemps en fines lamelles, pour la garniture
- Nutrition
- per 1 portion
- Calories
- 411.5 kcal / 1721.5 kJ
- Protein
- 21 g
- Fat
- 19.6 g
- Carbohydrates
- 38.3 g
- Fibre
- 5.6 g
- Saturated Fat
- 5.1 g
- Sodium
- 291.5 mg
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