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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
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Preheat the oven to 180 ° C.
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Peel the garlic and cut finely. Clean the onion and cut into parts.
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Wipe the mushrooms with kitchen paper and cut into quarters. Halve the carrots in length.
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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.
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Roast in the oven for about 20 minutes. Spoon halfway.
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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.
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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.
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Mix the pasta with the dairy spread. Add some cooking liquid to make the pasta more smooth.
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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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