Konjac spaghetti with carrots, mushrooms and chicken

Ingredients for 1 servings:

• 200 g konjac noodles (spaghetti)
• 125 g chicken breast fillet(s)
• 150 g mushrooms
• 1 carrot(s)
• 1 onion(s)
• 1 garlic clove(s)
• 250 ml chicken broth
• 1 bay leaf
• 1 tbsp low-fat curd cheese
• 1 tsp oil
• salt and pepper
• Thyme

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Cook the konjac noodles according to the package instructions. Cut the chicken breast fillet into small pieces. Peel the onion, garlic, and carrot. Dice the onion and garlic, and slice the carrot and mushrooms. Brown the chicken breast fillet with 1 teaspoon of oil in a non-stick pan. Remove the meat from the pan and set aside. Sauté the onion and garlic in the pan with a little water for 2-3 minutes. Add the carrots and sauté for another two minutes. Now add the remaining vegetables. Deglaze with the chicken stock, add the bay leaf, and season with thyme, salt, and pepper. Simmer for a few minutes and then add the quark. Stir in the meat and noodles and heat briefly.