Cut the chicken fillet into equal pieces. Boil the noodles in salted water according to the instructions on the package.
Bring about a quarter of the vegetable broth to a boil and steam the broccoli florets for 4-8 minutes, depending on how firm you want them.
Heat the oil in a pan and fry the chicken fillet. Season with salt, pepper and curry powder. Remove the chicken fillet and keep warm. Deglaze the roast with the remaining vegetable broth, add the cream cheese and bring to a boil. Season with curry and parsley. Put chicken fillet with noodles, broccoli and curry sauce.
Nutritional value per serving:
444 kcal, 42 g carbs, 48 g protein, 8 g fat, 12 g fiber, 3.5 BE
high blood pressure
Hashimoto (with pea noodles)
Crohn’s disease (rest phase)
Multiple sclerosis (anti-inflammatory)
Heartburn (carefully dose curry)
symptoms of menopause