Cream cut into noodles (diabetics)

AUTHOR
Valentine Lee
DIFFICULTY
easy
RATING
4 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 1
  • 125 g Chicken filet
  • 1 small peeled onion
  • 1 (approx. 100 g) peeled carrot
  • 100 g cleaned mushrooms
  • 1 stalk of fresh or slightly dried thyme
  • 1 TEASPOON Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp white pepper
  • 60 g ribbon noodles
  • 1 knife tip clear chicken stock
  • 7-10 Tbsp vegetable binder
  • 2-3 tablespoons (50 g) ripened cream
  • 7-10 Tbsp Parsley

Directions

  1. 1

    Wash the fillet, dab dry and cut into strips. Dice onion. Wash and finely dice the carrot. Wash and halve or quarter the mushrooms. Wash the thyme, dab off the leaves.

  2. 2

    Heat oil in a small pan. Fry the meat for 2-3 minutes all around. Season and take out. Sauté the onion, mushrooms and carrot in the cooking fat for about 2 minutes. Meanwhile cook the pasta in plenty of boiling salted water for about 10 minutes until al dente. Deglaze vegetables with about 1/8 litre water, bring to the boil and stir in stock. Simmer at medium heat for about 3 minutes. Add meat again. Thicken sauce, refine with cream, season to taste.

  3. 3

    Deglaze vegetables with about 1/8 litre water, bring to the boil and stir in stock. Simmer at medium heat for about 3 minutes. Add meat again. Thicken sauce, refine with cream, season to taste. Drain pasta well and arrange on a plate with the sliced meat. Garnish with parsley if desired.

Nutrition Facts

KCAL
540 kcal
CARBS
49 g
FATS
19 g
PROTEINS
40 g

Categories & Tags

Main DishesPasta