Chicken Pâté

I think pâté is the most democratic food there is. It goes very cold on toast, it goes very warm on bread in a sandwich, on pasta like penne or screw along with a green salad, with rice and vegetables, even on couscous it’s delicious.

In addition to everything, it is protein and depending on how it is made, it is rich in fiber and lasts a long time in the refrigerator if we take the necessary care to preserve it, it can even be frozen if you make a lot of it.

Ingredients:
1 large chicken breast cooked and shredded
1 can of green corn (corn only)
1 large grated carrot
1 tablespoon extra virgin olive oil
4 tablespoons full of cottage cheese or light ricotta cream
Juice of 1 small lemon
Salt and seasonings to taste (I like to add sweet paprika, lemon pepper, oregano and toasted sesame seeds)

Method of preparation:
After cooking the chicken breast, let it drain well and shred it well, so as not to have large “strings”. The chicken breast cooking water can be frozen to make tomato sauce, soups, risottos, and cook ramen noodles.
Mix all the ingredients in a large container, stir well and store in jars, preferably glass.
It lasts on average 7 days in the refrigerator and 3 months frozen.

To make this same version with tuna, use two cans without the water or oil and it lasts on average 5 days in the fridge, if frozen it lasts 1 month.

To eat with pasta:
Cook the pasta with just salt. Drain well, let it cool a little, add two generous spoons of the pâté, 5 chopped cherry tomatoes or 1 chopped normal tomato, 4 chopped lettuce leaves and mix everything. Delight!

Have fun and bon appetit!

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Article shared with the news website falailhabela.com.br