1 portion contains approximately:
| 428 | kcal |
| 44 g | protein |
| 12 g | fat |
| 36 g | carbohydrates |
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250 g chicken breast
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2 tsp rapeseed oil
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150 g leek
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200 g mushrooms
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150 g yellow peppers
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150 g red peppers
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1⁄4 l vegetable stock
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2 tbsp low-fat crème fraîche or sour cream
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1 pinch of ground paprika
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1 pinch of marjoram
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70 g wholegrain pasta
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Pepper
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Salt
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1
Dice the chicken.
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2
Halve the leek and cut into approximately 2-cm-thick pieces. Chop the peppers and halve the mushrooms.
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3
Heat the oil in a pan and sear the chicken. Season, remove from the pan and keep warm.
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4
Briefly sauté the peppers, leek, and mushrooms in the leftover oil. Add the vegetable stock, season with marjoram and cook for about 15 minutes.
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5
Add the chicken to the vegetables and cook for another 5 minutes.
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6
To finish, stir in the crème fraîche (or sour cream). Season to taste with salt, pepper, ground paprika and marjoram.
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7
Serve with the wholegrain pasta, cooked al dente.