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