Summary

Ingredients

• 500 g fusilli
• 500 g chicken breast
• 300 g mushrooms, brown
• 350 g broccoli
• 250 g shallot (s)
• 3 clove (s) garlic, fresh
• 1 carrot (s)
• 75 g celery
• 1 small leek stick (s)
• 250 ml beef bouillon
• 2 tablespoon soy sauce, light
• 3 tablespoon tomato paste
• 3 tablespoon clarified butter, alternatively oil
• pepper
• salt
• Paprika powder, noble sweet
• thyme
• rosemary
• mugwort
• Flour for binding

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Instructions

1. Sear the chicken breast with half of the finely chopped onions and the pressed or cut garlic with a tablespoon of clarified butter. Season with salt, pepper and paprika. Add 2 tablespoons of tomato paste and soy sauce and reduce. Take the meat out of the pan. Put the cut mushrooms in the pan with a tablespoon of clarified butter and fry briefly. Take out of the pan.
2. Cut the broccoli into small florets and cook with a little vegetable stock until firm to the bite.
3. Steam the remaining onions, garlic, chopped carrots and celery in the pan with the remaining clarified butter until translucent. Deglaze with white wine and add the rest of the tomato paste. Season with thyme, rosemary and mugwort. Fry briefly and add the meat and mushrooms. Top up with the broth and add the broccoli.
4. Thicken the sauce with flour if you like.
5. Serve with the fusilli prepared according to the package instructions.
6. Rice also tastes very good with it.