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Goue Hoenderpasta-pan

Goue Hoenderpasta-pan
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Voedingsfeite

Per porsie van 350 g

% Daaglikse Waarde gebaseer op 'n 2000 kcal-dieet

Kalorieë 550 kcal
28% DV
Totale vet 12.0g
18% DV
Totale koolhidrate 60.0g
20% DV
Proteïen 42.0g
84% DV

Oor

’n Eenvoudige, vullende pastagereg met sagte hoenderbors vir ’n gebalanseerde, proteïenryke maaltyd. Liggies gegeur en warm bedien, werk dit goed as ’n vinnige middagete of aandete.

Bestanddele

Goue Hoenderpasta-pan

Inleiding


Hierdie is ’n gedissiplineerde panpasta: maer hoender, behoorlik gegeur, en pasta wat in ’n enkele, samehangende afronding bymekaar gebring word. Die waarde daarvan lê in balans, met genoeg inhoud van die pasta om die hoender te dra, en genoeg terughouding om skoon eerder as swaar te bly. Die gereg moet oorkom as direk, verfyn en volledig.

Resep-noodsaaklikhede


  • Geregtkategorie: Panpasta

  • Kombuis of oorsprong: Kontemporêr

  • Gangtipe: Hoofgereg

  • Opbrengs: 1 porsie

  • Porsiegrootte: 350 g

  • Voorbereidingstyd: 10 minute

  • Gaarmaaktyd: 20 minute

  • Totale tyd: 30 minute

  • Moeilikheidsgraad: Maklik


    • Toerusting


  • 24 cm-pan met deksel

  • Medium kastrol

  • Vergiettesif

  • Tangetjie

  • Snyplank

  • Sjefmes


    • Bestanddele



    Hoofkomponent


  • 180 g hoenderborsie, skoongemaak

  • 170 g pasta


    • Metode


  • 1. Bring ’n medium kastrol water tot ’n volle kookpunt. Voeg die pasta by en kook vir 1 minuut minder as wat die pakketaanwysings aandui, totdat die buitekant sag is maar die middel nog effens ferm bly. Dreineer goed en hou eenkant.


  • 2. Terwyl die pasta kook, sny die hoenderborsie in egalige happiegrootte stukke. Hou die snitte konsekwent sodat die hoender teen dieselfde tempo gaar word.


  • 3. Plaas die pan oor medium-hoë hitte. Voeg die hoender in ’n enkele laag by en kook vir 5 tot 7 minute, draai soos nodig, totdat dit liggies verbruin is aan die buitekant en heeltemal ondeursigtig deurgaans is. Die sappe moet helder uitloop en die vleis moet ferm voel, nie rubberagtig nie.


  • 4. Voeg die gedreineerde pasta by die pan. Meng aanhoudend vir 1 tot 2 minute oor medium hitte totdat die pasta en hoender eweredig gemeng is en die pasta glansend en deurgaans warm is.


  • 5. Verwyder van die hitte en laat die pan vir 1 minuut staan voor opdiening. Dit laat die tekstuur set en gee die gereg kans om in ’n netjiese, afgeronde toestand klaar te maak.


    • Uitplatering en bediening


    Bedien direk uit die pan of skep oor in ’n verhitte vlak bak. Die pasta moet die basis vorm, met die hoender eweredig deur die gereg versprei eerder as bo-op gekonsentreer. Die finale aanbieding moet kompak, netjies en onmiddellik gereed wees om te eet.

    Professionele notas


  • Sny die hoender eweredig; onreëlmatige stukke sal aan die rande oorgaar raak voordat die middel gereed is.

  • Dreineer die pasta deeglik sodat die voltooide gereg duidelik afgebaken bly, nie nat nie.

  • Die finale mengslag moet kort en beheers wees, sodat die integriteit van die pasta behoue bly terwyl die paninhoud verenig word.
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