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Ingredients
Chicken Breasts with Carrot Pasta
- Ingredients
- 4 Chicken breasts (about 150 grams)
- salt
- white peppers
- Pastry flour (for coating)
- 1 egg
- breadcrumbs (for coating)
- 4 Tbsps clarified butter
- 1 carrot
- 300 grams Tagliatelle
- 1 Tbsp butter
- fresh Fresh herbs (for garnish)
Cook the pasta according to package instructions until al dente. Drain the pasta in a colander, rinse with cold water and drain well.
Rinse the chicken breasts, pat dry, and season with salt and pepper. Coat the chicken breasts with flour, dip into beaten egg and finally roll in breadcrumbs. Press the breadcrumbs over chicken breasts with your fingers well.
Heat the clarified butter in a pan and fry the coated chicken breasts on each side for 5-6 minutes until golden brown.
Peel the carrot and cut into fine strips. Fry the carrot strips in a pan in butter. Season with salt and pepper and add the cooked pasta. Season with salt and heat while stirring occasionally over low heat.
Serve the carrot pasta with the chicken breasts and serve garnished with fresh herbs.
(Percentage of daily recommendation)
| Calorie | 692 cal. | (33 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |