ribbon noodles in chicken and fig sauce

Name: ribbon noodles in chicken and fig sauce
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 large carrot; 1 Spring onion; 1 fresh fig; 100 g Chicken filet; 40 g ribbon noodles, salt; 1/2 tsp (3 g) oil, pepper; 1/2 tsp (3 g) Flour; 1 knife tip Tomato paste; 2 TABLESPOONS low-fat milk; 1 knife tip Chicken broth; 7-10 Tbsp Carambola and parsley

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 large carrot
1 Spring onion
1 fresh fig
100 g Chicken filet
40 g ribbon noodles, salt
1/2 tsp (3 g) oil, pepper
1/2 tsp (3 g) Flour
1 knife tip Tomato paste
2 TABLESPOONS low-fat milk
1 knife tip Chicken broth
7-10 Tbsp Carambola and parsley

Directions

1
Peel the carrot and clean the spring onion. Wash both and cut very finely. Wash and halve the figs. Remove the flesh from one half. Wash the fillet, dab dry and cut into fine cubes
2
Cook the pasta in boiling salted water for about 10 minutes until al dente
3
Heat the oil in a coated pan. Brown the meat in it for 1-2 minutes. Add vegetables and fry briefly. Season with salt and pepper. Add flour and tomato paste and sauté. Stir in the flesh
4
Stir in 100 ml water, milk and stock. Bring everything to the boil and simmer for about 4 minutes while stirring. Season the sauce with salt and pepper
5
Cut the rest of the figs into slices. Drain noodles and serve with chicken ragout. Garnish with fig wedges, carambola and parsley