🍝 Chicken Strips with Pasta and Fennel

Name: Chicken Strips with Pasta and Fennel
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g macaroni; iodized salt; 300 g chicken breast fillet; 4 dried tomatoes in oil; 1 bulb fennel; 50 ml white wine; 50 ml vegetable broth; 50 g crème fraîche; oregano; pepper (from the mill)

628 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

200 g macaroni
iodized salt
300 g chicken breast fillet
4 dried tomatoes in oil
1 bulb fennel
50 ml white wine
50 ml vegetable broth
50 g crème fraîche
oregano
pepper (from the mill)

Instructions

1. Rinse the chicken fillet under cold water and pat it dry with a kitchen towel.
2. Cut the fillet into thin strips.
3. Drain the tomatoes and catch two tablespoons of the oil in a small bowl.
4. Cut the drained tomatoes into small cubes.
5. Wash the fennel and remove the tough cores.
6. Cut the fennel into thin strips.
7. Cook the pasta in a pot of salted water according to package instructions until al dente.
8. Heat the saved tomato oil in a large frying pan.
9. Fry the chicken strips in the hot oil until golden brown.
10. Add the fennel strips and tomato cubes to the pan.
11. Deglaze the mixture with wine and broth.
12. Let the vegetables and meat simmer gently for 5 to 7 minutes.
13. Stir the crème fraîche into the sauce.
14. Season the sauce with oregano, salt, and pepper to taste.
15. Drain the pasta.
16. Toss the pasta immediately with the hot sauce.
17. Serve the dish hot.

Nutrition per serving

kcal: 628
Protein: 51 g · Fett/Fat: 9 g · Carbs: 78 g