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Poulet aux fromage ail et fines herbes, pâtes et champignons
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Ingredients
- 4 escalopes de poulet
- 100 g de fromage à tartiner ail et fines herbes, type Boursin®
- 50 g d'échalotes, coupées en deux
- 10 g de beurre
- 800 g de champignons de Paris frais, coupés en quatre ou en six (voir "Conseil(s)")
- 550 g d'eau
- ½ c. à café de sel, à ajuster en fonction des goûts
- 200 g de pâtes sèches, cuisson 7 minutes
- Nutrition
- per 1 portion
- Calories
- 2197.8 kJ / 522 kcal
- Protein
- 45.8 g
- Carbohydrates
- 38.5 g
- Fat
- 20 g
- Fibre
- 7.8 g
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