Poultry Sliced Italian Style
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 20 g rice or noodles (dry)
- 20 g tomato (s), dried (without oil)
- 250 ml vegetable stock (instant 1 teaspoon)
- 60 g chicken breast fillet (s)
- 0.5 stick ½ leek
- 2 tomato (s) or 1 bell pepper in strips
- 0.5 clove ½ garlic
- 1 teaspoon oil
- 2 tablespoon tomato paste
- 2 tablespoon crème légère or sour cream
- 1 tablespoon basil or herb mixture
- oregano
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook rice or pasta as instructed and keep warm.
- Soak the dried tomatoes in the hot vegetable stock. Drain and collect the liquid.
- Cut the chicken breast fillet into strips, the leek into rings and the tomatoes into cubes. Crush the garlic in salt.
- Heat the oil in the pan and fry the chicken fillet strips (2 - 3 minutes), add the leek rings and garlic and fry for 5 minutes. Season with salt and pepper vigorously. Stir in tomato paste and let roast briefly. Pour in the soaking broth. Stir in fresh and dried tomato cubes with créme légère and bring to the boil. Season to taste with salt, pepper, basil and oregano.
- Serve with the pasta or rice.
- The quantities given appear very small. But are absolutely sufficient for a normal eater.
- The whole meal has 4 p. Per serving for WW-fans.
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