Fine ribbon noodles with chicken shredded

Name: Fine ribbon noodles with chicken shredded
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 150 g Chicken filet; 1 small onion; 1 Garlic clove; 1 Carrot; 1-2 stem(s) Thyme; 100 g Mushrooms; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 75 g ribbon noodles; 150 ml Vegetable broth (instant); 50 ml dry white wine; 25 g Whipped cream; 1/2-1 TABLESPOON sauce thickener; 1 pinch Sugar; 7-10 Tbsp Parsley

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

150 g Chicken filet
1 small onion
1 Garlic clove
1 Carrot
1-2 stem(s) Thyme
100 g Mushrooms
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
75 g ribbon noodles
150 ml Vegetable broth (instant)
50 ml dry white wine
25 g Whipped cream
1/2-1 TABLESPOON sauce thickener
1 pinch Sugar
7-10 Tbsp Parsley

Directions

1
Wash the meat, dab dry with kitchen paper and cut into small pieces. Peel onion and garlic and chop finely. Clean and wash the carrot and cut it into small cubes. Wash thyme, dab dry, pluck thyme leaves from the stalks. Clean the mushrooms, possibly wash and halve them.
2
Heat oil in a pan. Add meat and fry while turning. Add onions, garlic, thyme, mushrooms and carrots and fry briefly. Season with salt and pepper. In the meantime, put the pasta in boiling salted water and let it boil for 10 minutes. Deglaze meat and vegetables with stock, wine and cream. Bring to the boil and simmer over medium heat for about 5 minutes. Bind with sauce thickener and simmer for 1 minute. Season again with salt, pepper and sugar.
3
Deglaze meat and vegetables with stock, wine and cream. Bring to the boil and simmer over medium heat for about 5 minutes. Bind with sauce thickener and simmer for 1 minute. Season again with salt, pepper and sugar. Drain the pasta, quench briefly and arrange on a plate with the chicken strips. Serve garnished with parsley as desired