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Carrot pan quick hare

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Ingredients for 2 servings:

  • 300 g chicken breast fillet(s)
  • 4 m.-sized carrot(s)
  • 3 tbsp crème fraîche
  • 1 tbsp parsley, chopped
  • 200 g pasta (varietal of your choice)
  • 1 tbsp oil
  • salt and pepper
  • 50 ml orange juice
  • Coriander powder
  • curry powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Quick meal for children (big and small)

Wash the chicken breast fillet, pat dry, and cut into bite-sized pieces. Season with salt and pepper, and fry in the oil until golden brown. Meanwhile, wash, trim, and grate the carrots. Dust the meat with the spices (curry, coriander) and deglaze with the orange juice. Add the carrots and cook for a few minutes, stirring. Mix the crème fraîche with the parsley. Mix the cooked pasta with the meat, then fold in the crème fraîche.

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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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