Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g spahetti
- 500 g chicken breast fillet (s), alternatively turkey breast
- 1 cup cream cheese, (brunch `extra light`)
- 1 red pepper (s)
- 1 leek
- 300 g mushrooms
- 1 carrot (s)
- Herbs, your choice
- salt and pepper
- 1 teaspoon olive oil
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti al dente in plenty of salted water.
- Cut the chicken breast fillet into cubes. Dice the paprika, cut the leek into rings, quarter or eighth of the mushrooms and also cut the carrot into fine cubes.
- Heat olive oil in a saucepan and fry the meat in it, then remove from the saucepan and set aside. Put all the vegetables and the mushrooms in the pan, roast them and deglaze with a dash of water.
- Add the chicken again. Drain the cooked pasta and add to the vegetable-meat mixture. Stir in the brunch and mix everything well. Season with salt, pepper and herbs and serve immediately.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below