Summary

Ingredients

• 240 g chicken breast fillet (s)
• salt and pepper
• 2 teaspoons vegetable oil
• 600 ml poultry stock
• 2 carrot (s)
• 1 leek
• 100 g suar snap peas
• 180 g tortellini, ready-to-eat
• 2 tablespoon herbs, mixed your choice, chopped
• Paprika powder

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Instructions

1. Cut the chicken breast fillet into strips. Season with salt, pepper and paprika.
2. Heat oil in a pot. Fry the chicken strips in it and then deglaze with the poultry stock. Peel and finely dice the carrots. Clean the leek and cut into fine rings. Add together with the sugar snap peas and let everything simmer for about 5 minutes. Now mix in the tortellini and season with salt and pepper.
3. Serve the colorful tortellini pot sprinkled with herbs.