Noodles with chicken-mushroom cream sauce with carrots

Name: Noodles with chicken-mushroom cream sauce with carrots
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Chicken filet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 80 g) Onion; 1 Garlic clove; 250 g Carrots; 400 g Mushrooms; 200 g Noodles; 2 tablespoons (10 g each) Olive oil; 350 ml Vegetable broth (instant); 150 g Light cream; 1/2 Pot of chervil; 7-10 Tbsp Sugar

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Chicken filet
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 80 g) Onion
1 Garlic clove
250 g Carrots
400 g Mushrooms
200 g Noodles
2 tablespoons (10 g each) Olive oil
350 ml Vegetable broth (instant)
150 g Light cream
1/2 Pot of chervil
7-10 Tbsp Sugar

Directions

1
Wash the chicken filet, dab dry and cut into cubes. Season with salt and pepper. Peel onion and garlic and dice finely. Peel and slice the carrots. Clean, clean and halve the mushrooms.
2
Cook the pasta in boiling salted water for about 10 minutes. In the meantime heat oil in a pan, fry chicken cubes in it until golden brown. Take out. Sauté onion and garlic in the frying fat, add carrots and mushrooms and fry.
3
Deglaze with broth, stir in crème légère. Add meat and cook over medium heat for about 8 minutes. Wash the chervil, dab dry and chop finely, except for a few stems for garnishing. Drain the pasta and let it drain.
4
Season the sauce with salt, pepper and 1 pinch of sugar. Stir in chervil. Arrange noodles and chicken-mushroom cream sauce on plates. Serve garnished with chervil.