Pechuga de pollo con acelgas

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Pechuga de pollo con acelgas. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Pechuga de pollo con acelgas is one of the most favored of current trending foods on earth. It is easy, it's quick, it tastes delicious. It's appreciated by millions every day. Pechuga de pollo con acelgas is something that I have loved my entire life. They're fine and they look fantastic.

Many things affect the quality of taste from Pechuga de pollo con acelgas, 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 de pollo con acelgas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few components. You can have Pechuga de pollo con acelgas using 6 ingredients and 4 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Pechuga de pollo con acelgas:

1. 1 pechuga en trozos sazonada
2. 1 trozo mantequilla
3. 1 lata champiñones
4. 1 manojo acelgas en trozos ervidas
5. 1 chile morrón rojo
6. al gusto cebolla

Steps to make to make Pechuga de pollo con acelgas

1. En un sartén ponemos la mantequilla a derretir ya que esté lista echamos la pechuga a que se cocine ya que esté bien cocida
2. Le añadimos todos los ingredientes y mezclamos le ponemos un poquito de sal
3. Tapamos a fuego medio cocinamos por 15 minutos y listo
4. (Cómo yo no tenía champiñones no le puse)

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So that is going to wrap this up for this special food Recipe of Ultimate Pechuga de pollo con acelgas. Thanks so much for your time. I am sure you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!