Chicken goulash with Brussels sprouts

Name: Chicken goulash with Brussels sprouts
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g Brussels sprouts; 7-10 Tbsp Salt; 1 kg Chicken filet; 2-3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 Onion; 300 g small mushrooms; 1/2 l clear chicken stock (instant); 100 g Whipped cream; 1 TEASPOON Tomato paste; 1 package (250 g) ribbon noodles (e.g. tagliatelle); 1-2 TABLESPOONS sauce thickener; 1 collar Thyme; 7-10 Tbsp Thyme

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g Brussels sprouts
7-10 Tbsp Salt
1 kg Chicken filet
2-3 TABLESPOONS Oil
7-10 Tbsp Pepper
1 Onion
300 g small mushrooms
1/2 l clear chicken stock (instant)
100 g Whipped cream
1 TEASPOON Tomato paste
1 package (250 g) ribbon noodles (e.g. tagliatelle)
1-2 TABLESPOONS sauce thickener
1 collar Thyme
7-10 Tbsp Thyme

Directions

1
Clean and wash the Brussels sprouts and cook in little boiling salted water at low heat for 20-25 minutes. Meanwhile wash the meat, dab dry and cut into cubes. Heat oil in a pot and fry the meat in it at medium heat for about 5 minutes. Season with salt and pepper. Peel and finely dice the onion.
2
Clean the mushrooms and wash them if necessary. Add mushrooms and onion to the meat and fry for 3-4 minutes. Deglaze with chicken soup and cream, stir in tomato paste and cook over low heat for about 5 minutes. Meanwhile cook the noodles in boiling salted water for 6-8 minutes. Drain and rinse with cold water. Drain sprouts. Tie the chicken goulash with sauce thickener. Wash thyme, dab dry and chop finely. Add to the chicken goulash and stir in.
3
Drain sprouts. Tie the chicken goulash with sauce thickener. Wash thyme, dab dry and chop finely. Add to the chicken goulash and stir in. Season again and arrange on plates together with the Brussels sprouts and noodles. Serve garnished with thyme as desired