Cream cut into noodles (diabetics)

Name: Cream cut into noodles (diabetics)
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 125 g Chicken filet; 1 small peeled onion; 1 (approx. 100 g) peeled carrot; 100 g cleaned mushrooms; 1 stalk of fresh or slightly dried thyme; 1 TEASPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 60 g ribbon noodles; 1 knife tip clear chicken stock; 7-10 Tbsp vegetable binder; 2-3 tablespoons (50 g) ripened cream; 7-10 Tbsp Parsley

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

125 g Chicken filet
1 small peeled onion
1 (approx. 100 g) peeled carrot
100 g cleaned mushrooms
1 stalk of fresh or slightly dried thyme
1 TEASPOON Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
60 g ribbon noodles
1 knife tip clear chicken stock
7-10 Tbsp vegetable binder
2-3 tablespoons (50 g) ripened cream
7-10 Tbsp Parsley

Directions

1
Wash the fillet, dab dry and cut into strips. Dice onion. Wash and finely dice the carrot. Wash and halve or quarter the mushrooms. Wash the thyme, dab off the leaves.
2
Heat oil in a small pan. Fry the meat for 2-3 minutes all around. Season and take out. Sauté the onion, mushrooms and carrot in the cooking fat for about 2 minutes. Meanwhile cook the pasta in plenty of boiling salted water for about 10 minutes until al dente. Deglaze vegetables with about 1/8 litre water, bring to the boil and stir in stock. Simmer at medium heat for about 3 minutes. Add meat again. Thicken sauce, refine with cream, season to taste.
3
Deglaze vegetables with about 1/8 litre water, bring to the boil and stir in stock. Simmer at medium heat for about 3 minutes. Add meat again. Thicken sauce, refine with cream, season to taste. Drain pasta well and arrange on a plate with the sliced meat. Garnish with parsley if desired.