Spaghetti with roasted asparagus with chicken filet

Name: Spaghetti with roasted asparagus with chicken filet
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g white and green asparagus; 150 g cherry tomatoes; 400 g Chicken filet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 stale wheat rolls (ask the baker for lactose-free variety); 1 egg (size M); 250 g Spaghetti; 6 TABLESPOONS Oil; 7-10 Tbsp Chervil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g white and green asparagus
150 g cherry tomatoes
400 g Chicken filet
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 stale wheat rolls (ask the baker for lactose-free variety)
1 egg (size M)
250 g Spaghetti
6 TABLESPOONS Oil
7-10 Tbsp Chervil

Directions

1
Wash the asparagus, cut off the woody end. Peel the white asparagus. Cut asparagus into diagonally thick slices. Wash and halve the tomatoes. Wash chicken fillet, dab dry and cut into thick slices.
2
Season with salt and pepper. Finely crumble the rolls into breadcrumbs and fill them into a deep plate. Beat the egg and 3 tablespoons of cold water. Turn chicken slices first in egg and then in breadcrumbs.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Heat 3 tablespoons of oil in a frying pan. Fry the meat in it at medium heat for about 8 minutes while turning. Heat 3 tablespoons of oil in a large frying pan.
4
Fry the asparagus at medium heat for about 6 minutes while turning. Fold in cherry tomatoes. Season with salt and pepper. Drain spaghetti and add to the asparagus. Arrange noodles and asparagus with the meat on plates.
5
Garnish with chervil.