Noodle plate with chicken ragout and mascarpone-herb sauce
easy
40 mins
40 mins
Ingredients
- 250 g Tagliatelle Noodles
- 250 g Penne noodles
- 7-10 Tbsp Salt
- 200 g Chicken filet
- 1 Lemon
- 1-2 TABLESPOONS Oil
- 7-10 Tbsp dried crushed chillies
- 200 ml clear chicken stock (instant)
- 200 g Whipped cream
- 1-2 TABLESPOONS sauce thickener
- 7-10 Tbsp Pepper
- 125 g Mascarpone (Italian cream cheese)
- 6 TABLESPOONS dry white wine
- some stem(s) Basil and marjoram
- 7-10 Tbsp black olives, lemon and lime wedges and herbs
Directions
- 1
Cook the pasta separately in boiling salted water for 8-10 minutes. Wash the chicken filet, dab dry and cut into small cubes. Peel the lemon so that the white skin is completely removed. Remove lemon fillets with a sharp knife between the parting skins. Heat the oil and fry the meat cubes thoroughly all around.
- 2
Season with salt and chilli. Add chicken soup and cream and bring to the boil. Stir in the sauce thickener, bring to the boil briefly. Add lemon filets and season with salt and pepper. Heat mascarpone and wine. Wash herbs, pluck off leaves and chop coarsely. Briefly puree the herbs in the mascarpone sauce. Season to taste with salt and pepper. Garnish pasta with olives, citrus slices and herbs.
- 3
Heat mascarpone and wine. Wash herbs, pluck off leaves and chop coarsely. Briefly puree the herbs in the mascarpone sauce. Season to taste with salt and pepper. Garnish pasta with olives, citrus slices and herbs. Add ragout and extra sauce
Nutrition Facts
820 kcal
93 g
36 g
29 g
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