John Myers
Contents
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Ingredients
- 500 g Spaghetti
sauce
- 4 Chicken breast fillet
- 2 Garlic cloves
- 200 g Carrots
- 200 g Zucchini
- 100 g Cocktail tomatoes
- 1 cup Cream
- 250 ml Chicken broth
- 250 ml White wine
- 1 tbsp Tomato paste
- 3 Basililkum stem
- 2 Thyme stalk
- Salt and pepper
- 1 juice Squeezed lemon
- 1 packet Finely grated Parmesan
Instructions
- Cut carrots and zucchini in Jullenne cut then blanch in boiling salted water for about 2 minutes and then cool in ice water.
- Cook the spaghetti in the carrot and zucchini water according to the instructions on the packet (it is best to take it out a minute earlier and rinse with cold water).
- Heat a large pan with olive oil. Fry the diced chicken breast fillet with garlic in it. Now add the white wine, the stock, the cream, the tomato paste and lemon juice and simmer a little. Finally, add the vegetables and spices such as salt, pepper, chopped basil and thyme. Now stir in the quartered cocktail tomatoes and some Parmesan. Serve hot in a large bowl.
- Bon appetit !!!
Nutrition
Serving: 100gCalories: 47kcalCarbohydrates: 0.5gProtein: 0.4gFat: 1.2g
