Carrot and leek casserole with chicken

Name: Carrot and leek casserole with chicken
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 350 g Wholemeal Penny; 7-10 Tbsp Salt; 1/2 (approx. 100 g) Stalk leek (leek); 200 g Carrots; 400 g Chicken filet; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 150 ml Vegetable broth; 200 g low-fat cream cheese (12 % fat); 75 g Parmesan cheese; 3 TABLESPOONS Breadcrumbs

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

350 g Wholemeal Penny
7-10 Tbsp Salt
1/2 (approx. 100 g) Stalk leek (leek)
200 g Carrots
400 g Chicken filet
2 TABLESPOONS Sunflower oil
7-10 Tbsp Pepper
7-10 Tbsp Sugar
150 ml Vegetable broth
200 g low-fat cream cheese (12 % fat)
75 g Parmesan cheese
3 TABLESPOONS Breadcrumbs

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Clean and wash the leek and cut into fine rings. Peel, wash and chop the carrots. Wash the meat, dab dry and cut into strips about 1 cm wide.
2
Heat the oil in a pan. Fry the meat for 2-3 minutes, turning it over. Season with salt and pepper and remove.
3
Put the vegetables in the pan and fry them for about 3 minutes, season with salt, pepper and 1 pinch of sugar, add the stock, fold in the cream cheese and season to taste. Drain the pasta.
4
Grate cheese finely and mix with breadcrumbs. Mix the meat, vegetables and noodles together and place in an ovenproof dish (approx. 17 x 27 cm). Sprinkle the cheese-crumbs mixture over it and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
5
manufacturer) bake for about 20 minutes.