Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
4 | chicken boneless,skinless |
| Breast halves, cut in bite |
| Size pieces |
2 Esslöffel | olive oil |
3/4 Tasse | onion diced |
10 | cloves garlic minced |
1 Dose | (16 oz) chicken broth |
3 Tasse | Fresh broccoli, chopped |
3 | Carrots, peeled and cut into |
| Thin strips |
6 | Mushrooms chopped |
1/3 Tasse | Marinated sun-dried tomatoes |
| Drained and chopped |
2 Teelöffel | dill dried |
1 Teelöffel | parsley dried |
1 Teelöffel | pepper |
1 1/2 Esslöffel | Cornstarch, dissolved in |
1/4 | Cup cold water |
| Cooked wide egg noodles |
In large saucepan, place olive oil and heat over medium-high temperature. Add chicken and onion and stir-fry until chicken is cooked through, about 5 minutes. Stir in garlic; then add chicken broth, broccoli, carrots, mushrooms, sun-dried tomatoes, dill, parsley and pepper. Cover and cook about 5 minutes more or until vegetables are tender crisp. Add cornstarch and cook, uncovered, until slightly thickened, about 2 minutes more. Place noodles on serving dish and arrange chicken mixture over top.
|
|
Anmerkungen zum Rezept:
keine |