Shipli with chicken and avocado in zironen cream sauce

Name: Shipli with chicken and avocado in zironen cream sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 100 g each); 1-2 TABLESPOONS Oil; 250 ml Vegetable broth (instant); 150 g Whipped cream; 320 g Shipli egg pasta; 7-10 Tbsp Salt; 1 untreated lemon; 1 (250 g each) Avocado; 7-10 Tbsp Sugar; 7-10 Tbsp black pepper; 50 g Wild garlic

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 100 g each)
1-2 TABLESPOONS Oil
250 ml Vegetable broth (instant)
150 g Whipped cream
320 g Shipli egg pasta
7-10 Tbsp Salt
1 untreated lemon
1 (250 g each) Avocado
7-10 Tbsp Sugar
7-10 Tbsp black pepper
50 g Wild garlic

Directions

1
Wash the chicken fillets and pat them dry. Heat oil in a pan. Brown the chicken on all sides and cook for about 10 minutes. Take out and keep warm. Deglaze the meat with broth.
2
Stir in cream and boil down for about 10 minutes. Meanwhile cook the noodles in boiling salted water for about 8 minutes. Wash lemon hot and rub dry. Finely grate the peel and squeeze the juice. Cut avocado in half, remove core. Remove the flesh from the skin, cut into pieces and sprinkle with 2 tablespoons of lemon juice. Drain the pasta and let it drain. Season the sauce with the remaining lemon juice, sugar, salt and pepper. Clean, wash and pat dry the wild garlic. Cut the chicken fillets into slices.
3
Remove the flesh from the skin, cut into pieces and sprinkle with 2 tablespoons of lemon juice. Drain the pasta and let it drain. Season the sauce with the remaining lemon juice, sugar, salt and pepper. Clean, wash and pat dry the wild garlic. Cut the chicken fillets into slices. Arrange pasta, meat, sauce, avocado and wild garlic on plates. Sprinkle with lemon peel.