Spaghetti with roasted asparagus with chicken filet in egg-parmesan cover

Name: Spaghetti with roasted asparagus with chicken filet in egg-parmesan cover
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; 75 g Parmesan cheese; 2 TABLESPOONS Breadcrumbs; 1 egg (size M); 250 g Spaghetti; 6 TABLESPOONS Oil; 7-10 Tbsp Chervil

AUTHOR
Avis Adkins

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
75 g Parmesan cheese
2 TABLESPOONS Breadcrumbs
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. Mix parmesan and breadcrumbs in a deep plate. Beat the egg and 3 tablespoons of cold water. Turn the chicken slices first in the egg and then in the cheese mixture. Prepare pasta in boiling salted water according to package instructions.
3
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. Fry the asparagus over medium heat for about 6 minutes while turning.
4
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. Garnish with chervil.