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🍝 Chicken with Noodles, Broccoli, and Corn

493 kcal · 30 min · 4 servings

Ingredients

• Salt pinch
• Broccoli 1 pc.
• Parsley, fresh 40 g
• Chicken breast fillets 600 g
• Penne Rigate 500 g
• Oil 2 tbsp
• Pepper, black ground pinch
• Crème fraîche 150 g
• Corn from the can 285 g

Instructions

1. 1. Bring about 1 liter of salted water to a boil in a large pot.
2. 2. Wash the broccoli thoroughly.
3. 3. Separate the florets from the stalk.
4. 4. Peel the stalk and cut it into coarse pieces.
5. 5. Cook the broccoli for approx. 5 minutes in the boiling salted water.
6. 6. Drain the broccoli in a colander.
7. 7. Rinse the broccoli with cold water.
8. 8. Clean the pot.
9. 9. Bring about 5 liters of salted water in the pot to a boil.
10. 10. Wash the parsley.
11. 11. Let the parsley drain well.
12. 12. Remove the thick stems of the parsley.
13. 13. Chop the parsley coarsely.
14. 14. Rinse the chicken.
15. 15. Dry the chicken with kitchen paper.
16. 16. Cut the chicken into strips of approx. 2 cm.
17. 17. Season the chicken strips with salt.
18. 18. Cook the noodles in the boiling salted water for approx. 10 minutes al dente.
19. 19. Heat oil in a frying pan.
20. 20. Fry the chicken strips for approx. 5 minutes until golden brown in the pan.
21. 21. Season the chicken strips with pepper.
22. 22. Remove the chicken strips from the pan.
23. 23. Puree the parsley and half of the broccoli finely in a tall container.
24. 24. Mix the remaining broccoli with crème fraîche.
25. 25. Warm the broccoli crème fraîche mixture in the pan for approx. 2 minutes.
26. 26. Season the sauce to taste.
27. 27. Drain the corn.
28. 28. Add the corn and the chicken to the broccoli sauce.
29. 29. Drain the noodles in a colander.
30. 30. Mix the noodles in the pot with the broccoli sauce, the corn, and the chicken.
31. 31. Taste the dish one last time.
32. 32. Serve the dish.

Nutrition per serving

• kcal: 493
• Protein: 40 g · Fett/Fat: 22 g · Carbs: 46 g