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Pasta daurada amb pollastre a la paella

Pasta daurada amb pollastre a la paella
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Informació nutricional

Per ració de 350 g

% Valor diari basat en una dieta de 2000 kcal

Calories 550 kcal
28% DV
Greix total 12.0g
18% DV
Hidrats de carboni totals 60.0g
20% DV
Proteïna 42.0g
84% DV

Sobre

Un plat de pasta senzill i contundent amb tendre pit de pollastre, ideal per a un àpat equilibrat i ric en proteïna. Lleugerament amanit i servit calent, funciona molt bé com a dinar o sopar ràpid.

Ingredients

Pasta daurada amb pollastre a la paella

Nota introductòria


Aquesta és una pasta a la paella disciplinada: pollastre magre, ben amanit, i pasta reunida en un acabat únic i coherent. El seu valor rau en l’equilibri, amb prou cos de la pasta per sostenir el pollastre, i prou contenció per mantenir-se neta en lloc de feixuga. El plat ha de transmetre una impressió directa, polida i completa.

Aspectes essencials de la recepta


  • Categoria del plat: Pasta a la paella

  • Cuina o origen: Contemporània

  • Tipus de plat: Plat principal

  • Rendiment: 1 ració

  • Mida de la ració: 350 g

  • Temps de preparació: 10 minuts

  • Temps de cocció: 20 minuts

  • Temps total: 30 minuts

  • Dificultat: Fàcil


    • Equipament


  • Paella de 24 cm amb tapa

  • Cassó mitjà

  • Colador

  • Pinces

  • Taula de tallar

  • Ganivet de xef


    • Ingredients



    Component principal


  • 180 g de pit de pollastre, polit

  • 170 g de pasta


    • Mètode


  • 1. Porteu un cassó mitjà amb aigua a ebullició forta. Afegiu-hi la pasta i coeu-la 1 minut menys del que indica el paquet, fins que l’exterior sigui tendre però el centre es mantingui lleugerament ferm. Escorreu-la bé i reserveu-la.


  • 2. Mentre es cou la pasta, talleu el pit de pollastre en peces uniformes de mida d’un mos. Manteniu els talls consistents perquè el pollastre es cogui al mateix ritme.


  • 3. Poseu la paella a foc mitjà-alt. Afegiu-hi el pollastre en una sola capa i coeu-lo de 5 a 7 minuts, girant-lo segons calgui, fins que estigui lleugerament daurat per fora i completament opac per dins. Els sucs han de sortir clars i la carn s’ha de notar ferma, no gomosa.


  • 4. Afegiu la pasta escorreguda a la paella. Remeneu-la contínuament durant 1 o 2 minuts a foc mitjà fins que la pasta i el pollastre quedin combinats de manera uniforme i la pasta estigui brillant i ben calenta pertot arreu.


  • 5. Retireu-ho del foc i deixeu reposar la paella durant 1 minut abans de servir. Això assenta la textura i permet que el plat acabi en un estat compost.


    • Emplatat i servei


    Serviu directament des de la paella o passeu-ho a un bol baix prèviament escalfat. La pasta ha de formar la base, amb el pollastre distribuït uniformement per tot el plat en lloc de concentrar-se a sobre. La presentació final ha de ser compacta, neta i immediatament a punt per menjar.

    Notes professionals


  • Talleu el pollastre de manera uniforme; les peces irregulars es couran massa a les vores abans que el centre estigui a punt.

  • Escorreu bé la pasta perquè el plat acabat quedi definit, no aigualit.

  • L’últim remenat ha de ser breu i controlat, preservant la integritat de la pasta mentre unifica el contingut de la paella.
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