Chicken Strips with Creamy Vegetable Pasta

Ingredients

• 150 g Frozen Peas
• 300 g chicken breast fillet
• 2 shallots
• 1 Garlic clove
• 250 g Mushrooms
• 2 tbsp butter (15 g)
• 1 tbsp spelt flour type 1050 (15 g)
• 200 ml poultry broth
• 125 g whipping cream
• 350 g whole wheat pasta (farfalle)
• Salt
• 0.5 bunch Parsley (10 g)
• Pepper
• 0.5 tsp paprika powder

Instructions

1. 1.

   Let peas thaw. Meanwhile pat chicken breast fillet dry and cut into strips. Peel shallots and garlic and finely dice both. Clean mushrooms and slice them.

2. 2.

   Heat 1 tbsp butter in a pan and sear the meat over high heat for 3–4 minutes. Remove the meat and set aside. In the same pan, heat the remaining butter. Sauté the shallots for 2 minutes on high heat, then add garlic and mushrooms and cook for 3 more minutes over medium heat.

3. 3.

   Dust the pan contents with flour, let it brown, then deglaze with vegetable broth and cream while stirring. Add thawed peas and chicken strips and simmer for about 5 minutes over medium heat.

4. 4.

   In parallel, cook pasta according to package instructions in plenty of boiling salted water for 9–10 minutes until al dente. Drain and set aside.

5. 5.

   Wash parsley, dry it, then chop the leaves. Season the chicken strips with salt, pepper, and paprika powder, plate them with the pasta on dishes, and sprinkle with chopped parsley.