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🍽️ Chicken Vegetable Pan

454 kcal · 30 min · 4 servings

Ingredients

• 250 g Conchiglie
• Salt
• 2 Carrots
• 400 g Broccoli
• 2 Shallots
• 1 Garlic Clove
• 1 Stalk Celery
• 1 Tomato
• 500 g Chicken Breast Fillet
• Pepper (from the mill)
• 1 Drop Lemon Juice
• 2 Tbsp Olive Oil
• 50 ml dry White Wine
• 1 Tbsp Orange Juice

Instructions

1. 1. Bring a pot of salted water to a boil.
2. 2. Cook the pasta in it until al dente.
3. 3. Peel the carrots.
4. 4. Slice the carrots into thin, diagonal pieces.
5. 5. Wash the broccoli.
6. 6. Divide the broccoli into small florets.
7. 7. Add the carrot slices and broccoli florets to the pot with the pasta.
8. 8. Cook the vegetables for the last 2 to 3 minutes of the pasta cooking time.
9. 9. Rinse the vegetables and pasta with cold water.
10. 10. Let the vegetables and pasta drain well.
11. 11. Peel the shallots.
12. 12. Peel the garlic.
13. 13. Finely chop the shallots and garlic.
14. 14. Wash the celery.
15. 15. Remove the tough strings from the celery.
16. 16. Slice the celery into thin pieces.
17. 17. Wash the tomato.
18. 18. Remove the stem area from the tomato.
19. 19. Chop the tomato into large cubes.
20. 20. Place the chicken in a large pan.
21. 21. Season the chicken with salt and pepper.
22. 22. Drizzle the chicken with some lemon juice.
23. 23. Fry the chicken with the garlic and shallots.
24. 24. Turn the meat regularly while frying.
25. 25. Fry the meat for about 5 minutes.
26. 26. Stir in the celery and tomato pieces.
27. 27. Deglaze everything with white wine.
28. 28. Add orange juice.
29. 29. Season the pan with salt and pepper.

Nutrition per serving

• kcal: 454
• Protein: 42 g · Fett/Fat: 7 g · Carbs: 52 g