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Noodle pan with chicken and vegetables

Noodle pan with chicken and vegetables

Preparation time:
25 min
Difficulty level:

Nutritional values:

52 g
45 g
40 g


Bell pepper (red, fresh)Bell pepper (red, fresh)½ (75 g)
Olive oilOlive oil 1 Tablespoon
Garlic (fresh)Garlic (fresh)⅜ (1 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Curry powderCurry powder ½ Tablespoon
Paprika powderPaprika powder ½ Tablespoon
Cream, whipped cream (30% fat)Cream, whipped cream (30% fat) 100 ml
Tomato paste (double concentrated)Tomato paste (double concentrated) ½ Tablespoon
Chicken breast, chicken breast fillet (organic quality)Chicken breast, chicken breast fillet (organic quality) 125 g
Mushrooms Mushrooms (fresh)Mushrooms Mushrooms (fresh) 100 g
Spring onions, scallions (fresh)Spring onions, scallions (fresh)½ (23 g)
Spelt wholemeal spaghetti (raw)Spelt wholemeal spaghetti (raw) 60 g


Step 1:
Prepare pasta as described on the package.
Step 2:
Wash chicken breast and cut into bite-sized pieces. Bell pepper and spring onion wash and cut into fine rings. Also wash the mushrooms, drain on a kitchen towel and cut into quarters.
Step 3:
Heat some oil in a sufficiently large pan and brown the meat in it. Add the diced peppers, spring onion and mushrooms, season with salt and pepper and fry for a further 5 minutes. Add half of the cream with curry powder, paprika powder and tomato paste and bring to a boil.
Step 4:
Finely press the garlic, mix with the remaining cream and add. Bring to the boil and season to taste with salt and pepper. Continue to simmer until the noodles are ready. Then drain and mix them in. Leave to infuse for about 1-2 minutes more and then serve.

Macronutrient distribution:

The recipe Noodle pan with chicken and vegetables is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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