Farfalle with carrot-chicken-sugo

Name: Farfalle with carrot-chicken-sugo
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 2 Carrots; 2 Onions; 1 Garlic clove; 1 piece(s) (à ca. 2 cm) Ginger; 75 g salted roasted peanuts; 2 Chicken filets (approx. 200 g each); 400 g Noodles (e.g. Farfalle); 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 tin(s) (400 g each) unsweetened coconut milk; 8 Stem/s Chervil or parsley

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

While the pasta boils in salted water, an exotic sauce of coconut milk, ginger, peanuts and carrots can be quickly conjured up

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
2 Carrots
2 Onions
1 Garlic clove
1 piece(s) (à ca. 2 cm) Ginger
75 g salted roasted peanuts
2 Chicken filets (approx. 200 g each)
400 g Noodles (e.g. Farfalle)
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 tin(s) (400 g each) unsweetened coconut milk
8 Stem/s Chervil or parsley

Directions

1
Boil up plenty of salted water. Peel, wash and finely dice the carrots. Peel and chop onions, garlic and ginger. Chop peanuts. Wash meat, dab dry and cut into small cubes.
2
Cook the pasta in boiling water according to the instructions on the packet. Heat the oil in a pan. Fry the meat for about 4 minutes while turning. Season with salt and pepper and remove. Sauté onions, garlic and ginger in hot frying fat. Add carrots and peanuts and fry briefly. Add meat again. Deglaze everything with coconut milk. Bring to the boil and simmer for about 4 minutes.
3
Wash the chervil, shake dry and chop coarsely. Season sauce with salt and pepper. Drain the noodles. Mix with sauce and chervil.