3springs offresh thymealternatively 1 teaspoon of dried thyme
salt, pepper, garlic powder
100-200mlwater
Anleitungen
Clean and chop the mushromms, wash the spring onions and asparagus and cut them into small pieces.
Peel the garlic and dice it finely, wash the thyme and pluck the leaves.
Put the pasta, mushrooms, asparagus, spring onions, garlic and the thyme in a pot. Add the vegetable broth powder, the yeast flakes and the cream cheese.
Pour in the milk and water. The liquid should cover the ingredients by about ¾.
Bring the pot to a boil and let it simmer for about 10 to 12 minutes at medium heat.
Cut the chicken breast into bite-sized pieces and remove fat and sinews if necessary.
Heat up a pan and spray it briefly with no-stick cooking spray (alternatively a little bit of oil). Place the chicken in the pan and season it with garlic, salt and pepper.
Just before the end of the cooking time, season the pasta with salt and pepper and remove the lid fore the last few minutes.
Sometimes I like to add some low-fat cheese, but of course you can add any kind of cheese you like.
When the chicken is done, add it to the pasta and stir well. Season again if necessary.
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