John Myers
Contents
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Ingredients
- 125 g Chicken breast fillet
- 2 tbsp Oil
- Salt pepper
- Half a spring onion in fine rolls
- Half a lemon
- 2 tsp Chicken broth
- 2 tbsp Sour cream
- 125 g Cleaned green asparagus
- 1 Tomato in cubes
- 75 g Whole wheat spaghetti
- Some crushed wild garlic leaves
Instructions
- Preheat the oven to 120 degrees. Wash the chicken breast, pat dry, season with salt, pepper and fry in 1 teaspoon oil on all sides in a coated pan. Remove from the pan and finish cooking in the oven in around 20 minutes.
- Briefly sweat the onion rolls in 1 teaspoon oil in the same pan, deglaze with lemon juice and stock (250ml), simmer briefly. Stir in sour cream. Season to taste with salt and pepper.
- Cut the asparagus diagonally into pieces. Sweat in 1 teaspoon of hot oil in a second pan for about 8 minutes, season with salt and pepper, cover and let simmer. Fold in the diced tomatoes, heat briefly. Cook the pasta until al dente according to the instructions on the packet, then drain. Mix the wild garlic with the noodles, arrange on a plate. Add the chicken breast and asparagus vegetables. Baste with the sauce.
Nutrition
Serving: 100gCalories: 600kcal
