Macaroni with poultry curry sauce

Name: Macaroni with poultry curry sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Carrots; 300 g frozen green beans; 7-10 Tbsp Salt; 200 g short macaroni; 1 Onion; 400 g Chicken filet; 1 TABLESPOON Oil; 7-10 Tbsp white pepper; 1 TABLESPOON Curry; 1 TABLESPOON Flour; 1/8 l Milk; 1/4 l Chicken bouillon (instant)

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g Carrots
300 g frozen green beans
7-10 Tbsp Salt
200 g short macaroni
1 Onion
400 g Chicken filet
1 TABLESPOON Oil
7-10 Tbsp white pepper
1 TABLESPOON Curry
1 TABLESPOON Flour
1/8 l Milk
1/4 l Chicken bouillon (instant)

Directions

1
Peel and finely dice the carrots. Cook the beans and carrots in boiling salted water for about 10 minutes. Cook pasta in boiling salted water according to package instructions. Peel and finely dice the onion.
2
Wash the meat, dab dry and cut into small cubes. Heat oil in a pan. Sauté the meat and onion for about 5 minutes. Season with salt and pepper. Sprinkle with curry and flour.
3
Deglaze with milk and stock, bring to the boil and simmer for about 5 minutes. Pour the beans and carrots onto a sieve, drain and add to the meat. Season everything again with salt, pepper and curry.
4
Pour the pasta onto a sieve and drain. Serve pasta and chicken curry together.