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Pasta with carrot chicken sugo

Pasta with carrot chicken sugo

Preparation time:
20 min
Difficulty level:

Nutritional values:

68 g
40 g
33 g


Carrots, carrots (fresh)Carrots, carrots (fresh)1 (60 g)
Olive oilOlive oil 1 Tablespoon
Onion (fresh)Onion (fresh)½ (50 g)
Farfalle, butterfly shaped pasta (raw)Farfalle, butterfly shaped pasta (raw) 80 g
Garlic (fresh)Garlic (fresh)¾ (2 g)
Ginger (fresh)Ginger (fresh) 1 Pinch(s)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Parsley (fresh)Parsley (fresh) 1 Pinch(s)
Coconut milk (canned, creamy)Coconut milk (canned, creamy) 100 ml
Chicken breast, chicken breast fillet (organic quality)Chicken breast, chicken breast fillet (organic quality) 100 g
Peanuts (roasted)Peanuts (roasted) 1 Teaspoon


Step 1:
Prepare pasta as described on the package.
Step 2:
Peel, wash and finely dice the carrots. Peel and finely chop the onion, garlic and ginger. Also finely chop the peanuts. Wash the meat, pat dry and cut into small cubes.
Step 3:
Heat a little oil in a frying pan. Fry the meat in it for about 4 minutes, turning. Season with salt and pepper and take out. Sauté the onion, garlic and ginger in the hot frying fat. Then add carrots and peanuts and fry briefly. Add meat again and deglaze everything with coconut milk. Bring to the boil and simmer for about 4 minutes.
Step 4:
Wash chervil or parsley, shake dry and chop coarsely. Season sauce to taste with salt and pepper. Mix the pasta with the sauce and chervil/parsley.

Macronutrient distribution:

The recipe Pasta with carrot chicken sugo 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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