Farfalle with herb chicken sauce

Name: Farfalle with herb chicken sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 400 g Chicken filet; 100 g dried tomatoes; 1 (approx. 75 g) medium red onion; 200 g Farfalle Noodles; 7-10 Tbsp Salt; 1 tablespoon (10 g) Oil; 7-10 Tbsp Pepper; 400 ml clear chicken stock (instant); 100 g Processed cheese preparation (11 % fat absolute; half-fat stage); 1 package (25 g) frozen, Italian herbs; 2 tablespoons (6 g each) sauce thickener; 125 g Rocket

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

400 g Chicken filet
100 g dried tomatoes
1 (approx. 75 g) medium red onion
200 g Farfalle Noodles
7-10 Tbsp Salt
1 tablespoon (10 g) Oil
7-10 Tbsp Pepper
400 ml clear chicken stock (instant)
100 g Processed cheese preparation (11 % fat absolute; half-fat stage)
1 package (25 g) frozen, Italian herbs
2 tablespoons (6 g each) sauce thickener
125 g Rocket

Directions

1
Wash the chicken filet, dab dry and cut into cubes. Cut dried tomatoes into fine strips. Peel and chop the onion. Put the pasta in plenty of boiling salted water and let it boil for about 11 minutes.
2
Heat the oil in a frying pan and fry the chicken cubes vigorously while turning. Finally add onion, fry briefly and season with salt and pepper. Pour in broth, add dried tomatoes and bring to the boil.
3
Let simmer for about 2 minutes. Stir the processed cheese and frozen herbs into the sauce. Stir in the sauce thickener and bring to the boil again briefly. Season to taste with salt and pepper. Wash the rocket, dab dry and cut approx. 3/4 into strips.
4
Add strips of rocket to the hot sauce. Pour the noodles onto a sieve, rinse under cold water and drain. Put the noodles in deep plates and spread the herb chicken sauce over them. Serve sprinkled with remaining rocket leaves.