John Myers
Contents
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Ingredients
- 12 Clam noodles
- 350 g Chicken fillet
- 1 Shallot
- 4 Dried tomatoes in oil
- Oil
- 2 tablespoon Flour
- 1 tablespoon Curry
- 250 g Cream cheese
- 1 Can Coconut milk
- Lemon juice
- Salt
- Pepper
- 100 g Grated cheese
Instructions
- Cook the mussel noodles in the boiling salted water for about 10 minutes, drain through a sieve and set aside
- Wash the chicken fillet well, pat dry in cubes, peel the shallot and remove the oil from the tomatoes on a kitchen towel and cut into small pieces.
- Now fry the chicken in a pan with hot fat, add onion and tomatoes.
- Now sprinkle the flour with the curry briefly with sweat cream cheese and add the coconut milk and mix everything well with salt and pepper, let the sauce boil down a little so that it has a thick consistency.
- Finally stir in the cheese and let it melt.
- Put some sauce in a baking dish, then fill the mussel noodles with a teaspoon and pour into the baking dish, sprinkle with cheese.
- Place the mussel noodles in the preheated 180 ° oven for 10 minutes until the noodles are nice and light brown
- Take the casserole out of the oven, let it rest a little and then let it taste
Nutrition
Serving: 100gCalories: 343kcalCarbohydrates: 12.9gProtein: 13.6gFat: 26.4g
