Summary

Ingredients

• 400 g chicken breast fillet (s)
• 1 tablespoon, leveled turmeric
• 1 teaspoon, leveled pepper
• 3 medium carrot (s)
• 1 small kohlrabi
• 1 teaspoon sugar
• 1 large red pepper (s)
• 1 teaspoon chilli flakes
• 2 tablespoon soy sauce
• 1 can coconut milk, approx. 400 ml
• 1 bunch spring onion (s)
• 4 tomato (s), dried
• 250 g mushrooms
• 100 g feta cheese
• 200 g pasta
• salt
• 1 bunch chives
• 1 tablespoon, leveled oil

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Instructions

1. Cut the chicken fillets into bite-sized pieces, season with salt, pepper and turmeric and fry in hot oil until crispy, then remove from the pan.
2. Cut the carrots and kohlrabi into small pieces and sauté with sugar in the pan. Add the chopped pepper. Add the coconut milk and the spices. Close the pan with a lid and let the vegetables simmer for 10 minutes.
3. Cook the noodles al dente.
4. Chop the sun-dried tomatoes. Slice the spring onions, quarter the mushrooms, crumble the feta cheese. Then put everything in the pan and simmer for another 3 - 5 minutes.
5. Add the pasta and chicken, sprinkle with chives and serve.