Pasta Pan with Vegetables and Chicken
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g pasta, (spirals or farfalle)
- 1 zucchini
- 2 carrot (s)
- 2 spring onion (s)
- 1 onion (s), red
- 250 g chicken breast fillet (s) or chicken schnitzel
- 250 ml vegetable broth, or poultry broth
- 1 cup crème fraîche
- some parmesan, grated
- a bit salt
- some pepper
- some oil
Print Recipe
Pin Recipe Instructions
- First cook the noodles in salted water until they are al dente, set aside to drain.
- Wash the zucchini and carrots and cut into cubes. Clean the spring onions and cut into fine rings, peel the red onion and chop it into fine cubes. Now wash the poultry and separate the fat and sinews, cut the fine pieces into fine strips or cubes, depending on your taste, then lightly season with salt and pepper.
- Heat the oil in a pan and lightly brown the chicken pieces in it. Add the diced vegetables and onions and sauté everything briefly until the onions are translucent. Now add some poultry or vegetable stock with liquid and cook everything vigorously for about 10 minutes. If necessary, add a little liquid so that nothing burns.
- Season a little more to taste, add the creme fraiche shortly before the end of the cooking time and bring everything to the boil again. Then stir the cooked pasta into the sauce, let it steep for a moment and serve sprinkled with a little parmesan.
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