Noodles with chicken and mushroom sauce

Name: Noodles with chicken and mushroom sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Chicken filets; 500 g small, white mushrooms; 200 g Oyster mushrooms; 1 medium onion; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/8 l dry white wine; 1/2 l clear chicken broth (instant); 100 g Whipped cream; 200 g frozen peas; 300 g Noodles (Fussili); 1/2 bunch Parsley; 3-4 Tbsp sauce thickener

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g Chicken filets
500 g small, white mushrooms
200 g Oyster mushrooms
1 medium onion
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/8 l dry white wine
1/2 l clear chicken broth (instant)
100 g Whipped cream
200 g frozen peas
300 g Noodles (Fussili)
1/2 bunch Parsley
3-4 Tbsp sauce thickener

Directions

1
Wash the chicken fillets, dab dry and cut into cubes. Clean and clean the mushrooms and oyster mushrooms and, depending on size, leave them whole or cut in half. Peel and finely dice the onion.
2
Heat the oil in a large coated pan. Brown the meat all around. Season with salt and pepper and remove. Fry the mushrooms and onion in hot frying fat while turning, season with salt and pepper.
3
Put the meat back into the pan. Pour in white wine, stock and cream, add frozen peas and bring to the boil. Let sauce simmer for 4-5 minutes. Put pasta in plenty of boiling salted water and prepare according to package instructions.
4
Wash parsley, dab dry and chop. Stir the sauce thickener and half of the parsley into the chicken-mushroom sauce and bring to the boil again. Season to taste with salt and pepper. Pour the pasta onto a sieve, rinse briefly under cold water and drain.
5
Arrange the pasta with the sauce on plates and serve sprinkled with remaining parsley.