Green ribbon noodles with lemon cream sauce and chicken
easy
25 mins
25 mins
Ingredients
- 100 g frozen peas
- 1 untreated lemon
- 400 g green ribbon noodles
- 7-10 Tbsp Salt
- 3-4 Stem(s) Mint
- 20 g Butter or margarine
- 25 g Flour
- 300 ml Vegetable broth
- 200 g Whipped cream
- 7-10 Tbsp Sugar
- 7-10 Tbsp Pepper
- 250 g Chicken filet
- 1 TABLESPOON Oil
Directions
- 1
Put peas in a bowl and pour boiling water over them. Wash lemon hot and grate dry. Peel the skin in thin zests. Chop half of the zests finely. Cut lemon in half and squeeze.
- 2
Prepare the pasta in boiling salted water according to the instructions on the packet and drain. In the meantime, wash the mint, shake dry and cut the leaves into thin strips. Melt the fat in a small pot.
- 3
Stir in flour and sweat briefly. Stir in stock and cream and let it simmer for about 2 minutes while stirring. Drain the peas in a sieve. Add chopped lemon peel and peas, bring to the boil.
- 4
Season the sauce to taste with 2-3 tbsp. lemon juice, salt, sugar and pepper and set aside. Wash the chicken filet, dab dry and cut into thin slices/strips. Heat oil in a pan and fry the meat in it until it is golden brown.
- 5
Season with salt and pepper and add to the cream sauce. Mix noodles and sauce, arrange and sprinkle with mint strips and lemon zests.
Nutrition Facts
500 kcal
44 g
25 g
24 g
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