Poultry-Zucchini-Pan

Name: Poultry-Zucchini-Pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Courgettes (about 500 g); 2 medium-sized tomatoes; 500 g Chicken filet; 1 TABLESPOON oil, salt, pepper; 200 g ribbon noodles; 1 TABLESPOON Vegetable broth (instant); 2-3 stem(s) fresh or 1/2 tsp dried thyme; 200 g frozen peas; 1-2 TABLESPOONS sauce thickener; 2 tablespoons (50 g) ripened cream

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Courgettes (about 500 g)
2 medium-sized tomatoes
500 g Chicken filet
1 TABLESPOON oil, salt, pepper
200 g ribbon noodles
1 TABLESPOON Vegetable broth (instant)
2-3 stem(s) fresh or 1/2 tsp dried thyme
200 g frozen peas
1-2 TABLESPOONS sauce thickener
2 tablespoons (50 g) ripened cream

Directions

1
Clean, wash and chop the zucchini and tomatoes. Wash, dry and dice the meat
2
Heat the oil. Fry the meat in it for about 5 minutes. Season with salt and pepper and remove. Fry the zucchini in the frying fat while turning for about 5 minutes. Sauté the tomatoes briefly
3
Cook the noodles in plenty of boiling salted water for about 8 minutes until firm
4
Deglaze vegetables with just under 3/8 l water, stir in stock. Wash, pluck and add the thyme. Add peas without defrosting and bring to the boil. Thicken slightly with sauce thickener and refine with sour cream. Heat meat in vegetables, season again. Drain and add the pasta
5
Drink: apple spritzer