Pollo al verdeo light, con puré de calabaza

Hey everyone, I hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Pollo al verdeo light, con puré de calabaza . It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Pollo al verdeo light, con puré de calabaza is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Pollo al verdeo light, con puré de calabaza is something that I have loved my whole life. They are nice and they look fantastic.

Many things affect the quality of taste from Pollo al verdeo light, con puré de calabaza , 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 Pollo al verdeo light, con puré de calabaza 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 Pollo al verdeo light, con puré de calabaza is 1 ración. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pollo al verdeo light, con puré de calabaza estimated approx 10 minutos.

To get started with this recipe, we have to first prepare a few ingredients. You can have Pollo al verdeo light, con puré de calabaza using 10 ingredients and 5 steps. Here is how you can achieve it.

Si estas a dieta, date este gustito! y sin engordar...

Ingredients and spices that need to be Get to make Pollo al verdeo light, con puré de calabaza :

1. 1 filet de pechuga de pollo
2. rocio vegetal
3. 3 cucharadas cebolla de verdeo picada
4. 3 cucharadas vino blanco seco
5. 1 tacita queso blanco light
6. 2 rodajas calabaza hervida
7. sal
8. pimienta
9. aceite de oliva
10. vinagre

Steps to make to make Pollo al verdeo light, con puré de calabaza

1. Cocer a la plancha la pechuga.
2. En una sarten, rehogar con rocio vegetal la cebolla de verdeo hasta dorar.
3. Incorporar el vino y dejar unos segundos que evapore el alcohol.
4. Agregar el queso crema y salpimentar a gusto.
5. Con la calabaza hervida hacer pure y condimentar con sal, poquito aceite de oliva, vinagre y pimienta... A comer!!

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