John Myers
Ingredients for 3 servings:
- 250 g spaghetti or penne
- 500 g asparagus, white and/or green
- 500 g chicken fillet(s)
- 1 egg(s)
- 100 g breadcrumbs
- salt and pepper
- Paprika powder
- Oil for frying
- 200 g cherry tomatoes
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
Cook pasta in boiling salted water until al dente. Wash and peel the asparagus (green asparagus, the lower third, white asparagus whole). Cut the asparagus diagonally into thick slices and cook in salted water for 3-5 minutes. Wash the chicken fillet, pat dry with a kitchen towel, and cut into thick slices. Season with salt, pepper, and paprika. Whisk the egg with 3 tablespoons of water and toss the fillet slices in it. Coat in breadcrumbs and fry in oil over medium heat for 3-4 minutes per side until crispy. Wash and halve the tomatoes. Combine the pasta, asparagus, and tomatoes and season. Arrange portions on the plate and garnish with the fillet. Approx. 800 kcal per portion.
Facebook Comments