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                                    Chef Doctor Ruth
                                
                            Chicken tenderloins with creamy shell paste and herb oil
Oven chicken with chestnut mushrooms, carrots, creamy pasta and a mint-tarragon oil.
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                    Ingredients
Directions
- 
                                Preheat the oven to 180 ° C.
- 
                                Peel the garlic and cut finely. Clean the onion and cut into parts.
- 
                                Wipe the mushrooms with kitchen paper and cut into quarters. Halve the carrots in length.
- 
                                Mix the chicken and 3/4 of the garlic with the onion, mushrooms, carrots, oil, pepper and salt if necessary and spread over a baking sheet covered with baking paper.
- 
                                Roast in the oven for about 20 minutes. Spoon halfway.
- 
                                Meanwhile, bring a pot of water to the boil. Add the pasta and any salt and cook for 11 minutes until al dente. Drain, but collect a cup of cooking liquid.
- 
                                Meanwhile, remove the leaves from the sprigs of fresh mint and do with the tarragon in a tall cup.
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                                Add the rest of the garlic, the rest of the oil, pepper and, if necessary, salt and puree the oil with the hand blender.
- 
                                Mix the pasta with the dairy spread. Add some cooking liquid to make the pasta more smooth.
- 
                                Divide the plates, put the chicken with vegetables on top and drizzle with the mint tarragon oil.
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Nutrition
                                755Calories
                            
                            
                                Sodium11% DV265mg
                            
                            
                                Fat51% DV33g
                            
                            
                                Protein86% DV43g
                            
                            
                                Carbs22% DV66g
                            
                            
                                Fiber32% DV8g
                            
                        
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