Summary

Ingredients

• g 1,000 potato noodles from the refrierated shelf
• 600 g chicken breast fillet (s)
• 2 leeks, approx. 500 g after cleaning
• 250 g mushrooms, brown
• 25 g mararine
• 450 ml Cremefine 7%
• 100 g processed cheese, low in fat
• Salt and pepper from the mill
• Paprika powder, noble sweet
• Thyme, dried
• Parsley, dried

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Instructions

1. Wash the chicken fillet, pat dry, remove any tendons, cut into bite-sized pieces.
2. Heat the margarine in a large non-stick frying pan (or in a roasting pan (it will be quite a large amount in total) and fry the meat briefly on all sides until it has turned some color, with salt, pepper (I used lemon pepper from the mill ), Thyme and paprika, remove from the pan and set aside.
3. Cut the mushrooms into slices (if the slices are very large, halve them again) and fry them vigorously in the meat fat, season with salt and pepper. Add a sip of water and they`ll cook better and won`t stick to the bottom of the pan. When the mushrooms are well done, add the potato noodles, separate the sticky ones with the spatula and fry for about 5 - 10 minutes, turning until they have also turned brown.
4. Meanwhile, clean the leek sticks well, cut them lengthways and cut the leek halves into rings and add them to the pan. Fry for another 5 - 10 minutes until everything is well done. Pour Cremefine on top, bring to the boil and stir in the processed cheese, stir in the dried parsley. When the processed cheese has dissolved, add the meat again and let everything simmer briefly, stirring occasionally.
5. The dish is designed for approx. 8 people, the calorie figure of 360 cal. Has been calculated by me for a portion of 350 g (100 g = 103 cal) and it is - I think - not only very tasty, but also very tasty figure-friendly.
6. If you don`t want to cook such a large amount, simply cut the ingredients in half, the calorie-wise remains the same.