Zubereitung
30 Minuten
Ingredients
4 Portions
400
g
corn-fed chicken breast filet
2
tbsp
rapessed oil
100
g
sugar snap peas
100
g
green beans
450
g
pasta
1
l
vegetable broth
1
package(s)
Petrella Spring Onion (125 g)
100
ml
milk
1
tsp
lemon juice
some
salt and pepper
2
tomatoes
This is how it's done:
- Vegetable broth, pat the chicken breast dry, cut into strips, and sauté in a hot pot with oil. Then remove the meat from the pot.
- Wash the sugar snap peas and beans, and cut them into wide strips.
- Add the strips to the pot with the noodles and vegetable broth, bring to a boil, and let simmer lightly for about 15-17 minutes. Stir occasionally.
- Petrella Mix spring onions with milk and lemon juice, season with salt and pepper, and then add the chicken strips.
- Wash the vine tomatoes, quarter them, remove the soft insides, and dice the tomato flesh.
- Distribute the pasta onto plates and sprinkle with diced tomatoes.
Tip: Do you want to prepare your One Pot Pasta vegetarian? Then just leave out the chicken strips.
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