Pasta Pot Diet
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
1
- 1 Chicken filet (approx. 80 g)
- 7-10 Tbsp Pepper
- 125 g red pepper
- 70 g Leeks (leek)
- 1 tsp (5 g) Oil
- 7-10 Tbsp Curry
- 1 tsp (4 g) clear chicken stock (instant)
- 30 g small macaroni
- 50 g Pineapple pieces (canned; no added sugar)
- 1 tsp (3 g) Cornstarch
- 2 TABLESPOONS Pineapple juice
- 1-2 tablespoons (10 g each) Soy sauce
- 7-10 Tbsp Parsley
Directions
- 1
Wash the chicken filet and dab dry and season with pepper. Clean, wash and cut the vegetables into pieces. Heat oil in a coated pan. Brown the fillet in it. Add vegetables, season with curry and sauté.
- 2
Add 300 ml of water, bring to the boil and dissolve the stock. Cover and cook for about 10 minutes. Add the pasta after about 5 minutes (note cooking time on the packet). Add pineapple to the soup and heat it up.
- 3
Stir the starch in the pineapple juice until smooth and thicken the sauce with it. Bring to the boil and season with soy sauce and curry. Take out the fillet, cut it open and put it back into the soup. Serve garnished with parsley.
Nutrition Facts
KCAL
370 kcal
370 kcal
CARBS
36 g
36 g
FATS
12 g
12 g
PROTEINS
27 g
27 g
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