Summary

Ingredients

• 800 g chicken breast fillet (s)
• 200 g leek
• 200 g carrot (s)
• 250 g mushrooms, brown
• 200 ml heavy cream or almond cream
• 120 g pork belly, smoked or bacon
• 3 tablespoon coconut oil or olive oil
• 100 g processed cheese (Gouda)
• 2 teaspoons soup seasoning
• 500 g pasta, possibly luten-free
• some salt water
• some salt and pepper or chilli
• 3 tablespoons brandy (Chantré Rouge) or 2 port wine, Madeira or sherry
• 70 g rocket
• 10 small cocktail tomatoes
• 1 tablespoon sauce binder or starch, possibly

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Instructions

1. Cook the pasta in salted water until al dente. Then rinse and drain briefly.
2. In the meantime, wash the chicken breast fillet, pat dry with kitchen paper and cut into small pieces. Cut the leek into thin slices, the mushrooms into thicker slices and the rocket into large pieces. Peel and roughly grate the carrots. Cut the pork belly and tomatoes into cubes.
3. Put the oil in a very large pan or casserole and fry the bacon and meat in it. Only then season with salt and pepper.
4. Add the leek, carrots and mushrooms and let cook briefly. Add the cream, soup seasoning, processed cheese and Chantré rouge and stir well. Mix in the pasta.
5. If necessary, bind with 1 tablespoon sauce binder or starch. Only after seasoning add the rocket and tomatoes, mix well and serve immediately.