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🍝 Chicken Pasta with Curry Flavor

578 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets (approx. 120 g each)
• salt
• 1 shallot
• 1 piece lemon zest
• 0.5 tsp peppercorns
• 1 bay leaf
• 400 g ribbon pasta
• 2 tbsp freshly chopped parsley
• curry powder
• 1 tbsp soybean oil
• 60 g salad leaves (for garnishing)
• white pepper

Instructions

1. 1. Rinse the chicken breast fillets under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Fill a pot with water so that the meat will be just covered later.
4. 4. Bring the water to a boil.
5. 5. Season the water with salt, peppercorns, a bay leaf, and the lemon zest.
6. 6. Place the chicken breast into the boiling water.
7. 7. Reduce the heat so that the water simmers quietly.
8. 8. Cook the meat for approx. 20 minutes.
9. 9. Remove the cooked meat from the pot.
10. 10. Let the meat cool down completely.
11. 11. Cut the cooled meat into bite-sized pieces.
12. 12. Bring a new pot of salted water to a boil.
13. 13. Cook the pasta in it until al dente (firm to the bite).
14. 14. Drain the pasta.
15. 15. Rinse the pasta with cold water to stop the cooking process.
16. 16. Let the pasta drain well.
17. 17. Peel the shallot.
18. 18. Finely chop the shallot.
19. 19. Heat soybean oil in a pan.
20. 20. Fry the chicken pieces in the hot oil.
21. 21. Season the meat with salt, curry, and pepper.
22. 22. Add the drained pasta to the pan.
23. 23. Toss the pasta briefly until they are warm.
24. 24. Wash and clean the parsley.
25. 25. Roughly chop half of the parsley.
26. 26. Save the other half of the parsley for decoration.
27. 27. Mix the chopped parsley into the pasta.
28. 28. Warm two plates.
29. 29. Wash and clean the lettuce leaves.
30. 30. Portion the pasta onto the warmed plates.
31. 31. Garnish the plates with the lettuce leaves.
32. 32. Sprinkle the finished dishes with the remaining parsley.
33. 33. Serve the pasta immediately.

Nutrition per serving

• kcal: 578
• Protein: 60 g · Fett/Fat: 5 g · Carbs: 71 g