2 piece Chicken breast fillets
350 g Cream
1 pinch Ground caraway
1 piece Small onion
200 g Spaghetti
600 ml Vegetable stock
50 ml White wine
2 tbsp butter
500 g button mushrooms
3 tbsp olive oil
1 piece onion
8 sprig parsley
2 pinch pepper (ground)
1 pinch salt
1.5 tsp salt
2 tbsp sunflower oil
4 sprig thyme
Preheat the Tepan stainless steel grill to 120 °C.
Peel and finely dice the onion.
Heat a third of the oil on the Tepan stainless steel grill and spread it around. Sauté the onions.
Place the spaghetti on the Tepan and pour in two thirds of the stock, pour over the remaining olive oil and season with salt.
Ingredients
1 piece Small onion, 200 g Spaghetti, 3 tbsp olive oil, 600 ml Vegetable stock, 1 tsp salt
Turn the spaghetti with two Tepan spatulas and slowly pour in the remaining stock.
After about 10 minutes, set the rear half of the Tepan stainless steel grill to 50°C and slide the spaghetti onto it to keep warm.
Heat the Tepan stainless steel grill to 200°C at the front.
Cut the chicken into strips. Heat the oil on the Tepan stainless steel grill and spread out. Fry the chicken strips for approx. 10 min.
Wash the thyme and parsley, shake dry and chop finely.
Mix the chicken with the herbs, season with salt and pepper and add to the spaghetti.
Ingredients
2 piece Chicken breast fillets, 2 tbsp sunflower oil, 4 sprig thyme, 4 sprig parsley, 1 pinch pepper (ground), 0.5 tsp salt
Clean and quarter the mushrooms. Peel and finely chop the onion. Wash the parsley, shake dry and chop finely.
Sauté the mushrooms in butter on the front half of the Tepan stainless steel grill. Add the onions and deglaze with white wine.
Simmer the sauce, add the cream and continue to simmer. Flavour with salt, pepper and caraway.
Ingredients
500 g button mushrooms, 1 piece onion, 4 sprig parsley, 2 tbsp butter, 50 ml White wine, 350 g Cream, 1 pinch salt, 1 pinch pepper (ground), 1 pinch Ground caraway
Serve the spaghetti with the fried chicken strips, sauce and chopped parsley.
1003.5
77.57 g
59.46 g
37.81 g
