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Pasta with chicken and leek in mushroom cream sauce
Organic pasta shells with free-range chicken, leeks, mushrooms in a soft cream sauce.
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Ingredients
Directions
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Cook the pasta al dente according to the instructions on the package. Store the cooking liquid.
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Meanwhile cut the leeks in half rings. Cut the mushrooms into slices and the chicken fillet into cubes.
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Heat half of the oil in a skillet. Fry the chicken for 2 minutes on a high heat. Add the remaining oil, leeks, mushrooms and flour and cook for 2 minutes.
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Add the cooking liquid, the bouillon tablet and cream and cook over medium heat for 10 minutes. Stir occasionally.
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Season the sauce generously with (freshly ground) pepper and salt.
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Divide the pasta over the plates. Divide the cream sauce over the pasta.
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Nutrition
750Calories
Sodium18% DV440mg
Fat55% DV36g
Protein76% DV38g
Carbs22% DV65g
Fiber28% DV7g
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