Kitchen Magic's Chicken Noodle Pan

Ingredients for 4 servings:

• 800 g chicken breast fillet(s)
• 200 g leek
• 200 g carrot(s)
• 250 g mushrooms, brown
• 200 ml cream or almond cream
• 120 g smoked bacon
• 3 tbsp coconut oil or olive oil
• 100 g processed cheese (Gouda)
• 2 tsp soup seasoning
• 500 g pasta, possibly gluten-free
• some salt water
• some salt and pepper or chili
• 3 tbsp brandy (Chantré Rouge) or 2 tbsp port, Madeira or sherry
• 70 g arugula
• 10 small cocktail tomatoes
• 1 tbsp sauce thickener or starch, if desired

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

clever, also available gluten-free

Cook the pasta in salted water until al dente. Rinse briefly and drain. In the meantime, wash the chicken breast fillet, pat dry with kitchen paper, and cut into small pieces. Cut the leek into thin slices, the mushrooms into thick slices, and the arugula into coarse pieces. Peel and coarsely grate the carrots. Dice the bacon and tomatoes. Pour the oil into a very large pan or frying pan and brown the bacon and meat. Only then season with salt and pepper. Add the leek, carrots, and mushrooms and cook briefly. Add the cream, stock, processed cheese, and Chantré Rouge and stir well. Mix in the pasta. Thicken with 1 tablespoon of sauce thickener or starch, if desired. Only after seasoning to taste add the arugula and tomatoes, mix well, and serve immediately.