2 tbsp butter
500 g button mushrooms
1 pinch caraway (ground)
2 piece chicken breast fillets
350 g cream
3 tbsp olive oil
2 piece onion
8 sprig parsley
2 pinch pepper (ground)
1 pinch salt
1.5 tsp salt
200 g spaghetti
2 tbsp sunflower oil
4 sprig thyme
600 ml vegetable stock
50 ml white wine
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, add the remaining olive oil and season with salt.
Ingredients
1 piece onion, 200 g spaghetti, 3 tbsp olive oil, 600 ml vegetable stock, 1 tsp salt
Turn the spaghetti over with two Tepan spatulas and slowly pour in the remaining stock.
After about 10 minutes, set the back half of the Tepan stainless steel grill to 50°C and slide the spaghetti onto it to keep it warm.
Preheat the front of the Tepan stainless steel grill to 200°C.
Cut the chicken into strips. Heat the oil on the Tepan stainless steel grill and spread it around. Fry the chicken strips for approx. 10 minutes.
Wash the thyme and parsley, shake them dry and finely chop them.
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 it dry and finely chop it.
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. Season 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 caraway (ground)
Serve the spaghetti with the fried chicken strips, sauce and chopped parsley.
1003.5
77.57 g
59.46 g
37.81 g
