Broccoli chicken ragout in curry sauce

Name: Broccoli chicken ragout in curry sauce
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 TEASPOON (5 g) Sunflower seeds; 1 (30 g) small onion; 200 g Broccoli; 100 g Chicken filet; 50 g ribbon noodles; 7-10 Tbsp Salt; 1 tsp (5 g) Sunflower oil; 7-10 Tbsp Pepper; 7-10 Tbsp Curry; 50 ml Vegetable broth (instant); 3 tablespoons (10 g each) "Cooking with finesse" (7 % fat; the light alternative to cream); 1 tsp (3 g) Cornstarch

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1 TEASPOON (5 g) Sunflower seeds
1 (30 g) small onion
200 g Broccoli
100 g Chicken filet
50 g ribbon noodles
7-10 Tbsp Salt
1 tsp (5 g) Sunflower oil
7-10 Tbsp Pepper
7-10 Tbsp Curry
50 ml Vegetable broth (instant)
3 tablespoons (10 g each) "Cooking with finesse" (7 % fat; the light alternative to cream)
1 tsp (3 g) Cornstarch

Directions

1
Roast sunflower seeds in a pan without fat, remove. Peel and slice the onion. Clean broccoli, cut florets from the stalk, wash and shake dry. Wash the meat, dab dry and cut into strips.
2
Prepare the pasta in boiling salted water according to the instructions on the packet. Heat the oil in a frying pan. Brown the meat all around for about 5 minutes. Fry onion and broccoli for the last 2 minutes, season with salt, pepper and curry.
3
Pour in broth and "cooking with finesse", bring to the boil. Mix starch with 2 tablespoons of water and pour into the sauce while stirring. Bring to the boil again. Pour the pasta into a sieve. Arrange noodles and ragout on a plate.
4
Sprinkle with sunflower seeds.