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Ingredients
- 50 g Parmesan
- 2 Zweiglein Basilikum, frisch, Blättchen abgezupft
- 100 g Zwiebeln, geviertelt
- 2 Knoblauchzehen, halbiert
- 20 g Rapsöl
- 1 rote Paprikaschote, in groben Stücken
- 400 g stückige Tomaten, aus der Dose
- 300 g Hendlbrustfilets, ohne Haut, in Stücken (2 x 2 cm)
- 200 g Nudeln (Rigatoni oder Penne Rigate, Kochzeit 12-14 Minuten)
- 100 g braune Champignons, geputzt und in Scheiben
- 1 EL Kräuter der Provence, getrocknet
- 500 g Wasser
- 1 TL Salz, etwas mehr zum Abschmecken
-
4
TL Gewürzpaste für Hühnerbrühe, selbst gemacht
or 4 TL Gewürzpaste für Gemüsebrühe, selbst gemacht - Pfeffer, frisch gemahlen zum Abschmecken
- Nutrition
- per 1 Portion
- Calories
- 1709 kJ / 408 kcal
- Protein
- 32 g
- Carbohydrates
- 42 g
- Fat
- 12 g
- Saturated Fat
- 4 g
- Fibre
- 7 g
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