Ingredients
Chicken:
500 grams TOK breast filet
1 tablespoon olive oil
1 tablespoon Italian seasoning
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
Sauce:
1 teaspoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon Italian seasoning
5 cloves of garlic (minced)
1 onion (diced)
2 ½ cups cooking cream
Vegetables:
1 tablespoon olive oil
1 onion
4 cloves of garlic
1 broccoli rose
3 carrots ( sliced)
1 teaspoon salt
1 cup mozzarella cheese
Preparation
- Place the pasta in boiling water and let it cook until tender.
- Then drain your pasta.
- Marinate the TOK breast filet in the herbs and grill for 5 min.
- Cut your roasted TOK breast filet into pieces. Then set them aside.
- Make the sauce by briefly frying your onions and garlic in olive oil. Then add the salt, black pepper and Italian herbs. Once golden brown add the cooking cream and cook for 5 minutes.
- Bake the broccoli and carrots with onions and garlic in some olive oil.
- Then you mix the fried broccoli and carrots together with your sauce, sliced TOK breast filet and finally add your mozzarella cheese on top.
