Vegetable Noodle Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g fusilli
- Salt water
- 2 cups sour cream
- 200 g sliced chicken or turkey
- vegetable broth
- 3 large bell peppers
- 1 small can corn, drained
- 500 g broccoli or as needed
- 1 large onion (s)
- 1 clove garlic
- some water
- some oil
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water according to the instructions on the packet. In the meantime wash the vegetables.
- Cut the peppers into pieces. Cut the broccoli into florets, remove the stalk beforehand. Peel and chop the onion and garlic.
- Heat a little oil in a large deep pan and sear the meat with the onions and garlic. When the meat is done through, add the peppers and broccoli and deglaze with a little water.
- When the water in the pan has evaporated, always add a little until the vegetables are soft. If you want the broccoli to be very soft, add it to the pan before the peppers. Always add a little grained vegetable stock with the water. I prefer to use the broth for seasoning than pepper and salt.
- When the vegetables are cooked, stir in the drained corn first and then the sour cream. Finally, add the pasta to the pan and heat everything together.
- For vegetarians, the dish can of course simply be prepared without meat.
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