Colorful noodles in sauce with chicken filet
DIFFICULTY
easy
easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
1
- 50 g Pasta (e.g. mezze penne tricolori)
- 7-10 Tbsp Salt
- 2 Chicken filets (à approx. 75 g)
- 1 TABLESPOON Oil
- 7-10 Tbsp Pepper
- 1 small clove of garlic
- 1 medium onion
- 100 g Whipped cream
- 1/8 l clear broth (instant)
- 1 TABLESPOON sauce thickener
- 1 Stalk of oregano, rosemary and flat-leaf parsley
- 1 TABLESPOON grated parmesan cheese
Directions
- 1
Cook the pasta in boiling salted water for about 10 minutes. Wash the meat and dab dry. Fry on both sides in hot oil. Season with salt and pepper. Fry over medium heat for about 7 minutes.
- 2
Meanwhile, peel and finely dice the garlic and onion, place in the pan and fry for another 3 minutes. Remove the chicken filet. Add cream and stock to the frying pan and bring to the boil. Add sauce thickener and bring to the boil while stirring.
- 3
Season with salt and pepper. Wash the herbs, dab dry (pluck something to decorate and put aside), chop coarsely and add. Drain the pasta on a sieve. Serve everything sprinkled with parmesan and herb leaves.
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