Chanterelle pasta with chicken filet

Name: Chanterelle pasta with chicken filet
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Chanterelles; 1 Onion; 400 g Chicken filet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 400 g ribbon noodles; 1 TABLESPOON Flour; 100 ml Marsala (Italian sweet wine); 1 pck. (125 g each) Chive cream cheese (e.g. from Petrella); 1/2 bunch Chives

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

Don't be afraid of the creamy-fine noodle sauce! Italian sweet wine, herb cream cheese and lots of chive rolls will assist you

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g Chanterelles
1 Onion
400 g Chicken filet
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil
400 g ribbon noodles
1 TABLESPOON Flour
100 ml Marsala (Italian sweet wine)
1 pck. (125 g each) Chive cream cheese (e.g. from Petrella)
1/2 bunch Chives

Directions

1
Wash and clean the chanterelles briefly and pat them dry well. Peel and finely chop the onion. Wash the meat and pat dry.
2
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. In the meantime heat 1 tbsp. oil in a large frying pan. Fry the meat for about 6 minutes on each side. Season with salt and pepper. Remove and keep warm.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Heat 2 tablespoons of oil in the frying fat little by little. Fry the mushrooms in it in portions. Finally add onion and fry briefly. Add all mushrooms again, season with salt and pepper. Dust with flour and sauté briefly. Add Marsala, 1⁄4 l water and cream cheese while stirring. Bring to the boil and simmer for about 5 minutes.
4
Wash the chives, shake dry, cut into small rolls and stir into the sauce. Season to taste with salt and pepper. Drain the noodles, put them back into the pot and mix with the sauce. Cut the meat into slices and serve with the noodles. Serve with freshly grated Parmesan cheese.