Asparagus with chicken ragout and ribbon noodles

Name: Asparagus with chicken ragout and ribbon noodles
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 400 g Chicken filet; 150 g cherry tomatoes; 3 Stem(s) Basil; 1 Onion; 1.5 kg white asparagus; 7-10 Tbsp Salt; 1 TEASPOON Sugar; 1 TABLESPOON Oil; 100 ml dry white wine; 1 package (500 g) fresh green ribbon noodles (refrigerated shelf); 2 TABLESPOONS Pine nuts; 200 g Whipped cream; 7-10 Tbsp Pepper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

400 g Chicken filet
150 g cherry tomatoes
3 Stem(s) Basil
1 Onion
1.5 kg white asparagus
7-10 Tbsp Salt
1 TEASPOON Sugar
1 TABLESPOON Oil
100 ml dry white wine
1 package (500 g) fresh green ribbon noodles (refrigerated shelf)
2 TABLESPOONS Pine nuts
200 g Whipped cream
7-10 Tbsp Pepper

Directions

1
Wash the chicken, dab dry and cut into small cubes (max. 1 x 1 cm). Wash and quarter tomatoes. Wash basil, shake dry and chop the leaves roughly.
2
Peel and finely chop the onion. Wash and peel the asparagus and cut off the woody ends. Put asparagus in boiling salted water with sugar, bring to the boil and cook for 12-16 minutes. Heat oil in a frying pan.
3
Sauté the meat in it, then add the diced onion. After about 2 minutes add tomatoes and fry for 1-2 minutes. Take out. Deglaze the meat with white wine and let it simmer for about 5 minutes.
4
Cook the pasta in boiling salted water according to the instructions on the packet. Roast pine nuts in a pan without fat. Stir the cream into the sauce, bring to the boil (if the sauce looks flaky, mix briefly with a blender).
5
Add the meat mix and 2/3 chopped basil to the sauce and season with salt and pepper. Remove the asparagus from the water. Arrange the asparagus and pasta. Pour chicken ragout over the asparagus. Sprinkle with remaining basil and pine nuts.