Spaghetti with chicken saffron sauce

Name: Spaghetti with chicken saffron sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 collar Spring onions; 1 medium onion; 1-2 Garlic cloves; 500 g Chicken filet; 2 TABLESPOONS butter/margarine; 7-10 Tbsp salt, white pepper; 400 g Spaghetti; 2 (30 g) easy go. Tbsp. flour; 150 g Whipped cream; 1 TEASPOON Chicken broth (instant); 1 little box gemme. Safran; 1 knife tip ground cinnamon and cardamom; 1/2 bunch Parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 collar Spring onions
1 medium onion
1-2 Garlic cloves
500 g Chicken filet
2 TABLESPOONS butter/margarine
7-10 Tbsp salt, white pepper
400 g Spaghetti
2 (30 g) easy go. Tbsp. flour
150 g Whipped cream
1 TEASPOON Chicken broth (instant)
1 little box gemme. Safran
1 knife tip ground cinnamon and cardamom
1/2 bunch Parsley

Directions

1
Clean, wash and chop the spring onions. Peel and chop onion and garlic. Wash, dry and cut the fillet into strips
2
Heat 1 tablespoon of fat. Fry the meat for approx. 8 minutes, turning it until golden brown. Season with salt and pepper
3
Cook the spaghetti in plenty of boiling salted water for about 10 minutes
4
Take out the meat. Sauté the spring onions, onion and garlic in hot frying fat. Add 1 tablespoon of fat, heat up. Sprinkle with flour and sweat. Stir in about 300 ml water and cream and bring to the boil. Stir in broth and saffron and simmer for about 5 minutes. Season with cinnamon, cardamom, salt and pepper
5
Add the meat and heat for 2-3 minutes. Wash and chop the parsley. Drain spaghetti and serve with the sauce. Sprinkle with parsley