John Myers
Colorful Pan
The perfect colorful pan recipe with a picture and simple step-by-step instructions.
- 120 g Chicken fillet approx.
- 1 Pcs Onion in strips
- 8 Pcs Mushrooms approx.
- 400 g Green asparagus
- 1 handful Cherry tomatoes
- 1 Pk Tortellini or other filled dumplings
- 100 ml Milk
- 1 tbsp Le Tartar herbal cream cheese approx.
- Salt, pepper, paprika
- Oil for frying
- I had so many little leftovers. And the tortellini also had to be processed. I bought fresh green asparagus with it. And that’s what happened to it.
- Preparation: Cut the chicken fillet into bite-sized pieces, the onion into strips. Clean and halve or quarter the mushrooms, peel the asparagus in the lower third and cut away the ends. Cut diagonally into pieces, separate the heads. Halve the cherry tomatoes.
- Heat the oil in a larger pan and fry the meat strips briefly and vigorously. Take out of the pan. Put the onions in the frying fat, as well as the mushrooms. Brown a little and then season with salt and pepper. Set aside with the meat.
- Possibly. Put a little oil in the pan and fry the asparagus pieces for about 6-7 minutes, turning them several times. Add the heads after 2 minutes.
- In the meantime, cook the tortellini according to the instructions on the packet so that they are ready at the same time.
- Add 2-3 tablespoons of pasta cooking water to the asparagus, as well as the milk and cheese. Stir everything. Add the meat and mushrooms again. Now put the tomatoes in the pan, they just need to get really hot. Put the tortellini straight from the cooking water into the pan using the ladle, stir everything and season with salt, pepper and paprika. Let it steep for a few minutes and then serve.
- It was really delicious. A leftover party.
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