Chicken ragout with spaghetti crust

Name: Chicken ragout with spaghetti crust
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Spaghettini; 7-10 Tbsp Salt; 250 g Chicken filet; 200 g Carrots; 250 g Mushrooms; 1 medium onion; 2 TABLESPOONS Oil; 3/8 l clear chicken stock (instant); 150 g frozen peas; 2 TABLESPOONS Flour; 100 g Whipped cream; 7-10 Tbsp white pepper; 1-2 TABLESPOONS Lemon juice; 2 TABLESPOONS Breadcrumbs; 40 g Butter or margarine; 7-10 Tbsp Lemon slices and parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Spaghettini
7-10 Tbsp Salt
250 g Chicken filet
200 g Carrots
250 g Mushrooms
1 medium onion
2 TABLESPOONS Oil
3/8 l clear chicken stock (instant)
150 g frozen peas
2 TABLESPOONS Flour
100 g Whipped cream
7-10 Tbsp white pepper
1-2 TABLESPOONS Lemon juice
2 TABLESPOONS Breadcrumbs
40 g Butter or margarine
7-10 Tbsp Lemon slices and parsley

Directions

1
Cook the spaghettini in salted water for about 8 minutes. Then drain. Wash the fillet, dab dry and cut into pieces. Clean and wash the carrots and mushrooms. Cut carrots into cubes, mushrooms into slices. Peel and chop onion. Fry fillet and onion in hot oil. Season. Add carrots and mushrooms and fry. Deglaze with broth. Simmer for about 5 minutes. Add peas. Stir flour and cream until smooth. Bind the ragout with it. Season with salt, pepper and lemon juice. Pour into an ovenproof dish. Put spaghetti on top. Knead breadcrumbs and fat and spread on the noodles. Bake in a preheated oven (electric: 225 ° C/ gas: level 4) for about 5 minutes. Garnish with lemon and parsley
2
Coaster: Küchenprofi
3
Table linen: Södahl