Chicken Noodle Pan
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
1
- 200 g Noodles
- 7-10 Tbsp Salt
- 500 g Chicken filet
- 4 TABLESPOONS Oil
- 7-10 Tbsp white pepper
- 200 g Whipped cream
- 7-10 Tbsp dried basil
- 1 package (300 g) frozen peas
- 1 stalk fresh or 1/2 teaspoon dried rosemary
Directions
- 1
Cook the pasta in boiling salted water for 8-10 minutes. Wash the meat, dab dry and cut into strips. Heat oil in a pan. Fry the meat in it all around for about 8 minutes. Season with salt and pepper.
- 2
Take it out. Pour cream into the frying fat. Stir in basil and peas. Bring everything to the boil briefly. Add meat again. Heat over low heat for about 5 minutes. Drain the pasta and fold in.
- 3
Season everything with salt and pepper. Wash the rosemary and chop finely, except for a little to garnish. Add to the meat and fold in. Garnish the chicken noodle pan with the remaining rosemary.
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