Colourful pasta nests with chicken ragout
easy
45 mins
45 mins
Ingredients
- 2 Chicken filets (approx. 500 g)
- 1 Onion
- 250 g Mushrooms
- 1-2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 25 g Flour
- 400 ml Vegetable broth (instant)
- 100 g Whipped cream
- 1/2 package (150 g) frozen young peas
- 25 g grated medieval Gouda cheese
- 25 g grated parmesan cheese
- 1 package (25 g) frozen herbs (onion with garlic
- 1 package (250 g ) Coloured noodle nests
- 1/2 bunch Parsley
- 7-10 Tbsp Parmesan curls
Directions
- 1
Wash the meat, dab dry and cut into cubes. Peel and finely chop the onion. Clean, wash and quarter the mushrooms. Heat oil in a casserole, fry the meat in it for about 5 minutes while turning.
- 2
Add onion and mushrooms, fry for another 3 minutes while turning and season with salt and pepper. Dust with flour, sauté, deglaze with stock and cream and bring to the boil. Add peas, gouda, parmesan and herbs and simmer for about 10 minutes at low heat.
- 3
Cook the pasta in boiling salted water for about 8 minutes. Wash parsley, dab dry and chop finely, except for a few leaves for garnishing. Season the ragout again with salt and pepper. Drain the noodles, rinse, turn them into nests and arrange them on a plate.
- 4
Pass the ragout over it. Serve sprinkled with parsley, the parsley leaves and, if desired, garnished with parmesan curls.
More Delicious Recipes
