Chicken filet on spaghetti-vegetable bed

Name: Chicken filet on spaghetti-vegetable bed
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 small chicken filet (approx. 100 g); 1-2 TEASPOONS Öl (ca. 5 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 40 g Spaghetti; 1 (approx. 75 g) Carrot; 100 ml Vegetable broth (instant); 1-2 TEASPOONS Lemon juice; 1/2 tsp (approx. 2 g) sauce thickener; 1 tablespoon (approx. 15 g) ripened cream; 1 Branch of basil; 7-10 Tbsp colourful pepper; 7-10 Tbsp Lemon wedges and basil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 small chicken filet (approx. 100 g)
1-2 TEASPOONS Öl (ca. 5 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
40 g Spaghetti
1 (approx. 75 g) Carrot
100 ml Vegetable broth (instant)
1-2 TEASPOONS Lemon juice
1/2 tsp (approx. 2 g) sauce thickener
1 tablespoon (approx. 15 g) ripened cream
1 Branch of basil
7-10 Tbsp colourful pepper
7-10 Tbsp Lemon wedges and basil

Directions

1
Wash the meat and dab dry. Heat the oil in a pan and fry the meat in it over medium heat for about 5 minutes on each side. Season with salt, pepper and paprika. Cook pasta in boiling salted water for about 9 minutes.
2
Clean the carrot, peel it and cut it lengthwise into thin strips. Add to the spaghetti about 5 minutes before the end of the cooking time and cook with it. Bring stock and lemon juice to the boil in a pot. Add sauce thickener while stirring and bring to the boil again.
3
Stir in sour cream. Pluck basil leaves from the stalk and cut into strips. Add to the sauce and season with salt and pepper. Drain spaghetti and carrots and arrange on a plate with the sauce.
4
Cut the chicken filet into slices and lay it on the spaghetti-carrot bed. Sprinkle with pepper and serve garnished as desired with basil and a lemon wedge.