Lasagnette with chicken filet

Name: Lasagnette with chicken filet
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Chicken filets (approx. 500 g); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp coarsely ground coloured pepper; 650 g Lasagnette pasta; 2 Rocks Leek; 250 g Mushrooms; 1/4 l clear chicken stock (instant); 200 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 1 collar Parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Chicken filets (approx. 500 g)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp coarsely ground coloured pepper
650 g Lasagnette pasta
2 Rocks Leek
250 g Mushrooms
1/4 l clear chicken stock (instant)
200 g Whipped cream
1-2 TABLESPOONS sauce thickener
1 collar Parsley

Directions

1
Halve the chicken fillets, wash and pat dry. Fry in hot oil for about 20 minutes until golden brown. Turn in between. Season with salt and pepper. Cook the pasta in plenty of boiling salted water for about 15 minutes.
2
Clean, wash and cut the leek into rings. Clean, wash and slice the mushrooms. Remove chicken from the pan and keep warm. Steam leek and mushrooms in frying oil for 8-10 minutes.
3
Pour on broth and cream. Stir in the sauce thickener and bring to the boil. Season with salt and pepper. Drain noodles, rinse with cold water and let drain. Cut the chicken filets open. Arrange on a plate with the noodles and the sauce.
4
Wash parsley, dab dry, chop and sprinkle over it.