Almond-coated chicken fillet with porcini mushroom noodles (diabetics)

For 1 person
  • 10 g dried porcini mushrooms
  • 1 (125 g) Chicken fillet
  • 1 Protein (size M)
  • salt, pepper
  • 1 TL flour
  • 15 g Almond flakes
  • 1 1/2 EL oil
  • 200 g cleaned broccoli
  • 40 g Tagliatelle
  • 1/2 TL Cornstarch
  • 5 EL Milk
  • Parsley
40 minutes
l eicht
1.
Pour hot water over the porcini mushrooms and soak for about 30 minutes. Wash the chicken fillet and pat dry. Whisk the egg whites. Season with salt and pepper. First dust the chicken with flour, then turn in egg white and flaked almonds. Heat 1 tablespoon of oil in a coated pan. Fry the chicken fillet over a medium heat for about 15 minutes until golden brown. In the meantime, divide the broccoli into florets, wash and drain. Cook in salted boiling water for 8-10 minutes. Cook the pasta in boiling salted water for about 10 minutes. Stir the cornstarch with 1 tablespoon of mushroom liquid until smooth. Drain the mushrooms, roughly chop. Heat 1/2 tablespoon of oil in a saucepan. Fry the mushrooms in it for about 1 minute. Add milk, bring to the boilAdd the mixed starch and simmer for about 1 minute. Season with salt and pepper. Arrange the chicken, broccoli, pasta and mushroom sauce together and garnish with parsley
2.
/ 2 1/2 counting BE
1 person approx.:
  • 400 kcal
  • 1680 kJ
  • 40 g protein
  • 13 g fat
  • 30 g carbohydrates

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