Chicken Pasta Stir Fry

Ingredients

• 250 g Conchiglie
• Salt
• 2 carrots
• 400 g Broccoli
• 2 shallots
• 1 Garlic clove
• 1 stalk Celery
• 1 tomato
• 500 g chicken breast fillet
• pepper (ground)
• a splash lemon juice
• 2 tbsp olive oil
• 50 ml dry white wine
• 1 tbsp orange juice

Instructions

1. 1.

   Cook the pasta in a pot of boiling salted water until al dente. Slice the carrots into thin diagonal strips, chop the broccoli into small florets, and add them with the carrot slices 2–3 minutes before the pasta is done. Drain and rinse under cold water.

2. 2.

   Peel and finely chop the shallots and garlic. Wash, trim, and slice the celery stalks; dice the tomato after removing the stem. Rinse and drain. Pat the chicken dry, season with salt and pepper, and drizzle with lemon juice. Heat oil in a large pan, brown the chicken with garlic and shallots for about 5 minutes, then add celery and tomatoes. Deglaze with white wine and orange juice, season, and fold in the pasta, broccoli, and carrots to warm through. Plate on deep bowls and serve.