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🍽️ Quick Chicken with Creamy Vegetables

600 kcal · 30 min · 4 servings

Ingredients

• 150 g frozen peas
• 300 g chicken breast fillet
• 2 shallots
• 1 garlic clove
• 250 g mushrooms
• 2 tbsp butter (15 g each)
• 1 tbsp spelt flour Type 1050 (15 g each)
• 200 ml poultry broth
• 125 g whipping cream
• 350 g whole wheat noodles (farfalle)
• salt
• 0.5 bunch parsley (10 g)
• pepper
• 0.5 tsp paprika powder

Instructions

1. 1. Let the peas thaw.
2. 2. Pat the chicken breast fillet dry with a kitchen towel.
3. 3. Cut the meat into thin strips.
4. 4. Peel the shallots and garlic.
5. 5. Finely dice the shallots and garlic into small cubes.
6. 6. Clean the mushrooms.
7. 7. Slice the mushrooms into thin pieces.
8. 8. Heat 1 tablespoon of butter in a pan.
9. 9. Sear the meat over high heat for 3 to 4 minutes.
10. 10. Remove the meat from the pan.
11. 11. Set the meat aside.
12. 12. Heat the remaining butter in the same pan.
13. 13. Fry the shallots for 2 minutes over high heat.
14. 14. Add the garlic and mushrooms.
15. 15. Continue frying everything for 3 minutes over medium heat.
16. 16. Dust the pan contents with flour.
17. 17. Let the flour brown slightly.
18. 18. Deglaze everything with vegetable broth and cream.
19. 19. Stir constantly while doing so.
20. 20. Add the thawed peas.
21. 21. Add the chicken strips.
22. 22. Let the mixture simmer for about 5 minutes over medium heat.
23. 23. Cook the pasta in plenty of boiling salted water.
24. 24. Cook the pasta for 9 to 10 minutes until al dente.
25. 25. Drain the pasta.
26. 26. Let the pasta drip dry.
27. 27. Wash the parsley.
28. 28. Shake the parsley dry.
29. 29. Chop the parsley leaves.
30. 30. Season the chicken stroganoff with salt.
31. 31. Season the chicken stroganoff with pepper.
32. 32. Season the chicken stroganoff with paprika powder.
33. 33. Serve the dish on plates with the pasta.
34. 34. Sprinkle the dish with the chopped parsley.

Nutrition per serving

• kcal: 600
• Protein: 38 g · Fett/Fat: 22 g · Carbs: 62 g