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🍝 Creamy Chicken Curry Pasta

528 kcal · 30 min · 4 servings

Ingredients

• 350 g ribbon noodles
• 400 g chicken breast fillet
• 2 tbsp ghee
• 1 tsp curry powder
• 0.125 l chicken broth (from a jar)
• 1 tbsp tomato paste
• 2 tbsp crème fraîche
• salt
• pepper
• 1 tbsp chopped parsley

Instructions

1. 1. Rinse the chicken breast under cold water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Season the chicken generously with salt and black pepper.
4. 4. Heat one tablespoon of clarified butter in a large pan.
5. 5. Fry the chicken for about five minutes on each side until golden brown.
6. 6. Remove the meat from the pan and set it aside to keep warm.
7. 7. Add one tablespoon of tomato paste to the pan juices.
8. 8. Sauté the tomato paste briefly until it darkens.
9. 9. Sprinkle curry powder over the tomato paste and stir briefly.
10. 10. Deglaze the pan with a small amount of broth.
11. 11. Stir crème fraîche into the sauce until it is creamy.
12. 12. Finally, season the sauce to taste with salt and pepper.
13. 13. Cook the pasta in salted water according to the package instructions.
14. 14. Drain the pasta and add it directly to the sauce.
15. 15. Toss the pasta thoroughly with the sauce.
16. 16. Slice the chicken breast diagonally into bite-sized pieces.
17. 17. Arrange the chicken slices on top of the pasta.
18. 18. Garnish the finished dish with fresh chopped parsley.
19. 19. Serve the dish immediately while hot.

Nutrition per serving

• kcal: 528
• Protein: 37 g · Fett/Fat: 14 g · Carbs: 63 g