Schupfnudel pan with chicken and leek

Ingredients for 8 servings:

• 1,000 g Schupfnudeln from the refrigerated section
• 600 g chicken breast fillet(s)
• 2 stalk(s) leeks, approx. 500 g after cleaning
• 250 g mushrooms, brown
• 25 g margarine
• 450 ml Cremefine 7%
• 100 g low-fat processed cheese
• Salt and pepper from the mill
• Paprika powder, sweet
• Thyme, dried
• Parsley, dried

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

simple, quick and low in calories

Wash the chicken fillet, pat dry, remove any tendons, and cut into bite-sized pieces. Heat the margarine in a large non-stick pan (or roasting pan (you’ll need quite a lot) and sear the meat briefly on all sides until it has taken on some color. Season with salt, pepper (I used freshly ground lemon pepper), thyme, and paprika. Remove from the pan and set aside. Slice the mushrooms (halve them again for very large slices) and fry them thoroughly in the meat fat, seasoning with salt and pepper. Add a splash of water so they cook better and don’t stick to the bottom of the pan. When the mushrooms are nicely cooked, add the potato dumplings, separating any that are stuck together with a spatula, and fry for about 5-10 minutes, turning occasionally, until they have also taken on a brown color. Meanwhile, clean the leeks well, cut them lengthwise, and cut the leek halves into rings and add them to the pan. Fry for another 5-10 minutes until everything is cooked through. Pour in the Cremefine, bring to a boil, and stir in the processed cheese and dried parsley. Once the processed cheese has dissolved, add the meat back in and simmer briefly, stirring occasionally. This dish serves approximately 8 people. The calorie count of 360 cal. is based on a 350 g serving (100 g = 103 cal). I think it’s not only delicious but also healthy for your body. If you don’t want to cook such a large amount, simply halve the ingredients and the calorie count will remain the same.