John Myers
Chicken and Brussels Sprouts Noodle Pan
The perfect chicken and brussels sprouts noodle pan recipe with a picture and simple step-by-step instructions.
- 300 g Freshly cleaned Brussels sprouts
- 250 ml Vegetable broth
- 350 g Chicken breast fillet
- Salt
- Pepper
- Curry
- Ground ginger
- 1 piece Fresh ginger
- 1 small Onion
- 1 tablespoon Flour
- 150 ml Milk
- 150 g Tagliatelle
- Clean the Brussels sprouts, cut crosswise and cook in the vegetable stock until firm to the bite, then drain and collect the stock.
- Wash the chicken breast fillet – cut the dry dots into strips and season with salt, pepper, curry and ginger.
- Heat some oil in a pan and fry the chicken breast in it – remove and set aside.
- Cut the peeled ginger and onion into small pieces and sauté in the roasting fat.
- Now dust the flour over it – stir well, pour in the stock and milk – always stir so that it does not clump – bring to the boil – season with salt, pepper and curry
- Add the Brussels sprouts, chicken and the cooked noodles, heat again and stir everything well.
- Put everything on a plate and enjoy – Bon appetit; 🙂
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