Appetizing ptitim with chicken

When interpreted with ptitim pasta, chicken acquires an exquisite taste and appearance. Ptitim, due to its quality and texture, is popular in Israel and is a must on school menus. Slices of carrots and onions stewed in a frying pan after the meat add their own flavors to the dish. There are no particular difficulties in preparation. The products are generally familiar to many culinary enthusiasts and are quite budget-friendly.

1. Calories
   193,55 kcal
2. Protein
   14,46 gram
3. Fat
   7,32 gram
4. Carbohydrates
   15,79 gram
5. ~ Time
   40 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Ptitim pasta
   150 g
2. Kurin fillet

   ---

   
   2 pcs. = 400 g
3. White onions

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   1 piece = 80 g
4. Carrot

   ---

   
   1 piece = 100 g
5. Sunflower oil refined

   ---

   
   3 tbsp. l. = 51 g
6. Curry

   ---

   
   0.5 tsp. = 2 g
7. Salt

   ---

   
   to taste
8. Black pepper ground

   ---

   
   to taste

Steps:

1. 
   Prepare all the ingredients. Peel and wash carrots and onions. Weigh out the required amount of ptitim, chicken breast. Remove the film from the breast, wash and dry.
2. 
   Cut the chicken fillet into small pieces. Onions and carrots - cubes, grate the carrots.
3. 
   Heat the oil in a frying pan, add the chicken there and fry until golden brown. Remove the chicken from the pan to a plate, cover to keep warm, and add the onions and carrots to the pan. Fry them together for 3-4 minutes.
4. 
   Add the ptitim to the pan with the vegetables and stir. Make sure the paste is well oiled. Pour boiling water into the pan: it should be 2 times the volume of ptitim. Cook for approximately 10 minutes over low heat, covered. When the ptitim absorbs some of the water, grains will appear on the surface. Return the chicken to the pan, add salt, pepper, curry, stir. Cook for another 10 minutes until all the water is absorbed into the poultry. Stir the finished dish again.
5. 
   Place the dish in a heap on a leaf of green lettuce. Garnish with cherry tomatoes, or, if desired, sprigs of parsley, dill or basil.