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🍽️ Thyme Chicken with Kohlrabi and Carrots on Tagliatelle

640 kcal · 30 min · 4 servings

Ingredients

• Garlic cloves 1 pc
• Thyme, fresh 5 g
• Honey 2 tbsp
• Rapeseed oil 4 tbsp
• Salt pinch
• Pepper, black ground pinch
• Chicken breast fillets 600 g
• Carrots 4 pc
• Kohlrabi 2 pc
• Whipping cream 200 ml
• Tagliatelle, fresh 500 g
• Chives, fresh 10 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Peel the garlic and chop it finely.
3. 3. Wash the thyme and shake it dry.
4. 4. Pluck the thyme leaves from the stems.
5. 5. Mix the garlic with the thyme leaves in a bowl.
6. 6. Add two tablespoons of oil, honey, salt, and pepper to the marinade.
7. 7. Wash the chicken and pat it dry with a kitchen towel.
8. 8. Place the chicken in the marinade and coat it well.
9. 9. Wash the carrots and the kohlrabi.
10. 10. Peel the vegetables.
11. 11. Cut the vegetables into thin sticks.
12. 12. Heat two tablespoons of oil in a pan over medium heat.
13. 13. Fry the chicken on both sides for about five minutes until golden brown.
14. 14. Wrap the chicken in aluminum foil.
15. 15. Place the chicken in the oven for about ten minutes.
16. 16. Take the chicken out of the oven.
17. 17. Fry the vegetables in the remaining pan juices for about five minutes.
18. 18. Deglaze the vegetables with cream.
19. 19. Let the vegetables come to a brief boil.
20. 20. Season the vegetables with salt and pepper.
21. 21. Bring about five liters of salted water to a boil in a large pot.
22. 22. Cook the tagliatelle in the boiling water for about five minutes.
23. 23. Drain the tagliatelle in a colander.
24. 24. Wash the chives and shake them dry.
25. 25. Cut the chives into thin rings.
26. 26. Add the chives to the vegetables.
27. 27. Serve the chicken, vegetables, and tagliatelle on plates.

Nutrition per serving

• kcal: 640
• Protein: 38 g · Fett/Fat: 28 g · Carbs: 60 g