Pepper cream shredded

Name: Pepper cream shredded
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 small orange; 1 TEASPOON Butter; 3 Spring onions; 200 g wide ribbon noodles; 7-10 Tbsp Salt; 500 g Chicken filet; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 150 ml White wine; 200 g Whipped cream; 2 TEASPOONS green pickled peppercorns; 200 ml Vegetable broth (instant); 1-2 TABLESPOONS Cornstarch

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 small orange
1 TEASPOON Butter
3 Spring onions
200 g wide ribbon noodles
7-10 Tbsp Salt
500 g Chicken filet
2 TABLESPOONS Oil
7-10 Tbsp Pepper
150 ml White wine
200 g Whipped cream
2 TEASPOONS green pickled peppercorns
200 ml Vegetable broth (instant)
1-2 TABLESPOONS Cornstarch

Directions

1
Wash the orange, rub dry and thinly grate the peel. Squeeze the orange. Reduce juice and butter by half and remove from heat. Clean and wash spring onions and cut them diagonally into pieces.
2
Cook the pasta in boiling salted water according to the instructions on the packet. Wash the chicken filet, dab dry and cut into strips. Heat oil in a frying pan. Fry the meat in portions, turning it golden brown and season with salt and pepper.
3
Just before the end, add the spring onions, then remove the meat from the pan. Deglaze the roast with white wine and bring to the boil. Drain the noodles. Add cream, peppercorns and stock to the sauce and simmer for three to four minutes.
4
Stir the starch and three tablespoons of water until smooth, thicken the sauce with it and simmer for one minute while stirring. Add meat to the sauce, bring to the boil briefly and keep warm. Heat the noodles in the orange butter and season with a little salt.