@talyaspam_:

talyaspam_

Open In TikTok:

Region: IL

Saturday 08 November 2025 18:22:41 GMT

23430

1917

55

12

Music

Download

No Watermark .mp4 (2.34MB) No Watermark(HD) .mp4 (1.53MB) Watermark .mp4 (0MB) Music .mp3

Comments

Noa :

חברה שלי הכי יפה.

2025-11-08 18:25:01

1

𝐿𝒾𝑒𝓁 𝐿𝑒𝓋𝓎 :

המלכה שליייייייי

2025-11-08 20:44:14

1

𝐿𝒾𝑒𝓁 𝐿𝑒𝓋𝓎 :

אין יפות כמו חברה שלייייי

2025-11-08 20:44:21

1

𝐿𝒾𝑒𝓁 𝐿𝑒𝓋𝓎 :

גאה להיות חלק מהכת

2025-11-08 20:44:35

1

תהילההההה :

גאה להיות כאן

2025-11-08 18:28:58

1

•𝐑𝐎𝐓𝐄𝐌• :

אין יפות כמו טליהה🪬.

2025-11-08 18:27:45

1

•OMER VAKSMAN• :

טליה הלבב

2025-11-08 18:25:01

0

Shira :) :

אמלה מי זאתתתת

2025-11-08 19:22:42

0

Shira :) :

המלכה שליייי

2025-11-08 19:22:46

0

Shira :) :

אלוהיתתת

2025-11-08 19:22:55

0

Shira :) :

כמה שאני אוהבתתתת

2025-11-08 19:23:03

0

Shira :) :

אמלה חלוםםם

2025-11-08 19:25:01

0

🎭 𝐒𝐇𝐀𝐈-𝐋𝐄𝐄 🎭 :

הכי יפות בארץץץ

2025-11-08 20:06:07

0

🎭 𝐒𝐇𝐀𝐈-𝐋𝐄𝐄 🎭 :

את כלכך יפה טליה

2025-11-08 20:06:11

0

🎭 𝐒𝐇𝐀𝐈-𝐋𝐄𝐄 🎭 :

חמסהההה

2025-11-08 20:06:17

0

lielshamo4 :

המלכה שלי.

2025-11-08 20:30:02

0

💋 🪳𓍼 :

❤

2025-11-16 00:05:53

0

Sasson Ifram Shaulov Fans 👑🎤 :

וואי את יפה.

2025-11-09 21:24:04

0

𝐿𝒾𝑒𝓁 𝐿𝑒𝓋𝓎 :

חברה שלך מטורפת עליייךךךך😍😍😍

2025-11-08 20:44:27

1

Adel⁷ :

🌹🌹🌹

2025-11-15 22:08:11

0

Shira Srur :

המלכההה

2025-11-08 21:29:28

0

Yaeli🫶🏼 :

היפה שלנוו.

2025-11-08 22:06:21

0

𝖫𝖨𝖠🪽 :

המלכה

2025-11-08 23:05:21

0

𝖫𝖨𝖠🪽 :

אמאלה ואווו

2025-11-08 23:05:25

0

To see more videos from user @talyaspam_, please go to the Tikwm homepage.

Other Videos

মেলে জাবসে তুম মুঝক #foryou #bangla_ai_24 #sajid_vai_24 #foryoupage #fyp

মেলে জাবসে তুম মুঝক #foryou #bangla_ai_24 #sajid_vai_24 #foryoupage #fyp

Singkat Padat Innalillahi Kuntilanak 😭 #bocil #ngakak

Singkat Padat Innalillahi Kuntilanak 😭 #bocil #ngakak

Creamy tuscan chicken pasta Ingredients For the chicken: 1 lb boneless chicken breast, pounded to even thickness Salt to taste 1 tsp black pepper 1 tbsp dijon mustard 1 tsp red chili flakes 1 tsp garlic powder 1 tsp onion powder 1 tsp Italian seasoning 1 tsp lemon juice 1 tsp smoked paprika powder 2 tbsp oil + more for cooking For the pasta: 8 oz rigatoni, boiled until al dente, reserve 1 cup pasta water 1 tbsp butter 1/2 yellow onion, finely chopped 4-5 cloves garlic, minced 1/2 cup mushrooms, sliced 1/2 cup cherry tomatoes, halved 1 tbsp all purpose flour 1 cup chicken broth 1 cup spinach 1/4 cup sun diced tomatoes 3/4 cup Parmesan cheese, freshly grated Salt and pepper to taste Squeeze of lemon juice 1 tsp dried basil 1 tsp red chili flakes , less or more adjust to taste 1 cup unsweetened heavy whipping cream 1 tbsp chives, chopped Method Marinate the chicken with salt, black pepper, Dijon mustard, red chili flakes, garlic powder, onion powder, Italian seasoning, lemon juice, smoked paprika, and oil for at least 30 minutes. Cook the rigatoni in salted boiling water until al dente. Reserve 1 cup pasta water, then drain and set aside. Heat oil in a skillet over medium-high heat and cook the chicken for 4–5 minutes per side until golden and fully cooked. Remove, rest, and slice. In the same skillet, melt butter and sauté onions for 2–3 minutes. Add garlic and cook until fragrant. Stir in mushrooms, cherry tomatoes, and sun-dried tomatoes; cook until softened. Add flour and cook for 1 minute. Slowly whisk in chicken broth and simmer for 2 minutes. Lower the heat and stir in heavy cream, dried basil, red chili flakes, salt, and pepper. Mix in Parmesan cheese until smooth, then add spinach and cook until wilted. Add the rigatoni and toss to coat, adding reserved pasta water as needed for a silky sauce. Top with sliced chicken, chopped chives, lemon juice, and extra Parmesan before serving. In a bowl, combine the chicken with salt, black pepper, Dijon mustard, red chili flakes, garlic powder, onion powder, Italian seasoning, lemon juice, smoked paprika, and oil. Mix well and let it marinate for at least 30 min. Bring a pot of salted water to a boil and cook the rigatoni until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside. Heat a drizzle of oil in a large skillet over medium-high heat. Cook the chicken for 4–5 minutes per side, or until golden brown and fully cooked. Remove from the pan and let it rest for a few minutes before slicing. In the same skillet, melt the butter. Add the onions and cook until softened, about 2–3 min. Stir in the garlic and cook for 30 seconds until fragrant. Add the mushrooms and cook until browned. Stir in the cherry tomatoes and sun-dried tomatoes, and cook for another 2–3 minutes. Sprinkle in the flour and stir well for 1 minute to cook out the raw flour taste. Slowly pour in the chicken broth while stirring continuously. Let the sauce simmer for 2 minutes. Reduce the heat to low and stir in the heavy cream, dried basil, red chili flakes, salt, and pepper. Add the Parmesan cheese gradually, stirring until melted and smooth. Stir in the spinach and cook until wilted. Add the rigatoni to the sauce and toss well to coat. Add a splash of reserved pasta water as needed to loosen and emulsify the sauce. Top with sliced chicken and finish with chopped chives and a squeeze of lemon juice. Serve warm with extra Parmesan on top. #pasta #chickenpastarecipe #creamypasta

Creamy tuscan chicken pasta Ingredients For the chicken: 1 lb boneless chicken breast, pounded to even thickness Salt to taste 1 tsp black pepper 1 tbsp dijon mustard 1 tsp red chili flakes 1 tsp garlic powder 1 tsp onion powder 1 tsp Italian seasoning 1 tsp lemon juice 1 tsp smoked paprika powder 2 tbsp oil + more for cooking For the pasta: 8 oz rigatoni, boiled until al dente, reserve 1 cup pasta water 1 tbsp butter 1/2 yellow onion, finely chopped 4-5 cloves garlic, minced 1/2 cup mushrooms, sliced 1/2 cup cherry tomatoes, halved 1 tbsp all purpose flour 1 cup chicken broth 1 cup spinach 1/4 cup sun diced tomatoes 3/4 cup Parmesan cheese, freshly grated Salt and pepper to taste Squeeze of lemon juice 1 tsp dried basil 1 tsp red chili flakes , less or more adjust to taste 1 cup unsweetened heavy whipping cream 1 tbsp chives, chopped Method Marinate the chicken with salt, black pepper, Dijon mustard, red chili flakes, garlic powder, onion powder, Italian seasoning, lemon juice, smoked paprika, and oil for at least 30 minutes. Cook the rigatoni in salted boiling water until al dente. Reserve 1 cup pasta water, then drain and set aside. Heat oil in a skillet over medium-high heat and cook the chicken for 4–5 minutes per side until golden and fully cooked. Remove, rest, and slice. In the same skillet, melt butter and sauté onions for 2–3 minutes. Add garlic and cook until fragrant. Stir in mushrooms, cherry tomatoes, and sun-dried tomatoes; cook until softened. Add flour and cook for 1 minute. Slowly whisk in chicken broth and simmer for 2 minutes. Lower the heat and stir in heavy cream, dried basil, red chili flakes, salt, and pepper. Mix in Parmesan cheese until smooth, then add spinach and cook until wilted. Add the rigatoni and toss to coat, adding reserved pasta water as needed for a silky sauce. Top with sliced chicken, chopped chives, lemon juice, and extra Parmesan before serving. In a bowl, combine the chicken with salt, black pepper, Dijon mustard, red chili flakes, garlic powder, onion powder, Italian seasoning, lemon juice, smoked paprika, and oil. Mix well and let it marinate for at least 30 min. Bring a pot of salted water to a boil and cook the rigatoni until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside. Heat a drizzle of oil in a large skillet over medium-high heat. Cook the chicken for 4–5 minutes per side, or until golden brown and fully cooked. Remove from the pan and let it rest for a few minutes before slicing. In the same skillet, melt the butter. Add the onions and cook until softened, about 2–3 min. Stir in the garlic and cook for 30 seconds until fragrant. Add the mushrooms and cook until browned. Stir in the cherry tomatoes and sun-dried tomatoes, and cook for another 2–3 minutes. Sprinkle in the flour and stir well for 1 minute to cook out the raw flour taste. Slowly pour in the chicken broth while stirring continuously. Let the sauce simmer for 2 minutes. Reduce the heat to low and stir in the heavy cream, dried basil, red chili flakes, salt, and pepper. Add the Parmesan cheese gradually, stirring until melted and smooth. Stir in the spinach and cook until wilted. Add the rigatoni to the sauce and toss well to coat. Add a splash of reserved pasta water as needed to loosen and emulsify the sauce. Top with sliced chicken and finish with chopped chives and a squeeze of lemon juice. Serve warm with extra Parmesan on top. #pasta #chickenpastarecipe #creamypasta

@tanyapepsodent #pepsodentaffiliatesquad #pepsodent

@tanyapepsodent #pepsodentaffiliatesquad #pepsodent

#somalitiktok12 #fyp #muqdisho

#somalitiktok12 #fyp #muqdisho

🥹🚶‍♀️

🥹🚶‍♀️

About

Robot
API

Legal

Privacy Policy