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Noodle pan with chicken breast and carrots

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Ingredients for 4 servings:

  • 500 g pasta
  • 400 g chicken breast fillet(s)
  • 3 carrots
  • 1 can tomatoes, chopped, approx. 400 g
  • 100 ml cream
  • 1 clove(s) garlic
  • 2 small onions
  • 1 tsp, heaped cornstarch
  • 1 tsp, heaped paprika powder
  • 1 tsp sautéed oregano
  • 1 tbsp, heaped parsley
  • 250 ml water
  • salt and pepper
  • Fat for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cook the pasta in salted water according to the package instructions. Cut the chicken into strips. Peel and slice the carrots. Peel and dice the onions and garlic. Brown the chicken and add the carrots. When the carrots are tender, add the onions and garlic. Then add the tomatoes and parsley. Stir in the spices and then the cream. Dissolve the cornstarch in the water and stir well. Bring to a boil once to thicken it. Finally, fold in the cooked pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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