Ribbon noodles with chicken ragout

Name: Ribbon noodles with chicken ragout
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 2 peeled shallots or 1 small peeled onion; 150 g cleaned mushrooms (e.g. oyster mushrooms and mushrooms); 50 g polished cherry tomatoes; 125 g chicken filet; 1-2 stem(s) Thyme; 2 TEASPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Vegetable broth; 2 tablespoons (30 g) Light cream; 50 g ribbon noodles

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

2 peeled shallots or 1 small peeled onion
150 g cleaned mushrooms (e.g. oyster mushrooms and mushrooms)
50 g polished cherry tomatoes
125 g chicken filet
1-2 stem(s) Thyme
2 TEASPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Vegetable broth
2 tablespoons (30 g) Light cream
50 g ribbon noodles

Directions

1
Cut the shallots into fine slices. Wash the mushrooms and tomatoes and halve them according to size. Wash the fillet, dab dry and dice. Wash the thyme and remove the leaves.
2
Heat 1 teaspoon of oil in a coated frying pan. Brown the meat well in it. Add the shallots and fry. Season everything with salt and pepper and remove. Heat 1 tsp. oil in the frying fat. Fry the mushrooms for about 2 minutes.
3
Season with salt, pepper and thyme. Add 75 ml water and stock, bring to the boil. Stir in crème légère. Add meat and shallots again. Simmer covered for about 10 minutes. After about 5 minutes add tomatoes.
4
Meanwhile cook the pasta in plenty of boiling salted water for about 10 minutes. Season the chicken ragout to taste again. Drain noodles and serve.