Pechuga asada con Menestre de verduras

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Pechuga asada con Menestre de verduras. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Pechuga asada con Menestre de verduras is one of the most popular of current trending meals on earth. It's easy, it's quick, it tastes yummy. It's appreciated by millions every day. They're nice and they look fantastic. Pechuga asada con Menestre de verduras is something which I have loved my whole life.

Many things affect the quality of taste from Pechuga asada con Menestre de verduras, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pechuga asada con Menestre de verduras delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pechuga asada con Menestre de verduras is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pechuga asada con Menestre de verduras estimated approx 45 min.

To begin with this recipe, we must first prepare a few components. You can have Pechuga asada con Menestre de verduras using 8 ingredients and 4 steps. Here is how you cook it.

Para bajarle un poco a las calorías y seguir comiendo delicioso, te dejo esta receta.

Ingredients and spices that need to be Make ready to make Pechuga asada con Menestre de verduras:

1. 150 gr cebolla de cambray
2. 150 gr zanahoria cambray
3. 150 gr ejotes
4. 150 gr champiñones
5. 1/2 manojo acelgas
6. 150 gr pechuga
7. c/n aceite de oliva en spray
8. 4 espárragos

Instructions to make to make Pechuga asada con Menestre de verduras

1. Corta todos los vegetales del mismo tamaño, excepto las acelgas, a estas deshójalas y desinféctalas
2. Usa aceite de oliva en spray para no utilizar demasiada grasa o mantequilla (la receta original va con pura mantequilla). Empieza a saltear las verduras de la más dura a la más suave. Te recomiendo que las verduras que sean verdes (ejotes, espárragos) los sumerjas en agua hirviendo con una pizca de sal por unos 3 minutos y después los sumerjas en agua con hielo. Esto hará que tomen un color súper verde y la da más vista a tu platillo.
3. Una vez salteadas todas las verduras, coloca encima las acelgas y deja que el vapor las cocine. Revuelve pero no dejes que se te marchiten las acelgas por completo.
4. Asa la pechuga de pollo y emplata primero las verduras y encima la pechuga.

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