Chicken filet on fennel vegetables (diet)

Name: Chicken filet on fennel vegetables (diet)
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 45 g green ribbon noodles; 7-10 Tbsp Salt; 1 (approx. 100 g) small chicken breast; 7-10 Tbsp Pepper; 7-10 Tbsp Rose peppers; 1 TEASPOON Oil; 1/2 (approx. 200 g) Fennel; 1/2 TEASPOON Flour; 50 ml Vegetable broth (instant); 1 TABLESPOON Light cream; 1-2 Tarragon stalk; 7-10 Tbsp pink pepper berries

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

45 g green ribbon noodles
7-10 Tbsp Salt
1 (approx. 100 g) small chicken breast
7-10 Tbsp Pepper
7-10 Tbsp Rose peppers
1 TEASPOON Oil
1/2 (approx. 200 g) Fennel
1/2 TEASPOON Flour
50 ml Vegetable broth (instant)
1 TABLESPOON Light cream
1-2 Tarragon stalk
7-10 Tbsp pink pepper berries

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Wash chicken fillet, dab dry and season with salt, pepper and paprika. Heat oil in a frying pan. Fry chicken fillet on each side over medium heat for 3-4 minutes.
2
Wash and clean the fennel and slice or cut lengthwise into thin slices. Put 3 tablespoons of water and fennel slices into a small pan, cover and steam for about 3 minutes. Season fennel with salt and pepper.
3
Remove meat from the pan and keep warm. Stir the flour into the frying pan, boil off with the stock and stir in the crème légère. Simmer the sauce for about 2 minutes and season with salt and pepper. Wash tarragon, dab dry and chop finely except for a little bit for garnishing.
4
Drain the pasta. Stir tarragon into the sauce. Slice the chicken filet and serve with noodles, fennel and sauce. Finally garnish with tarragon and sprinkle with pink pepper berries.