Spaghetti with saffron strips (same dish as F1274101) + variation

Name: Spaghetti with saffron strips (same dish as F1274101) + variation
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 bunch Spring onions; 1 Onion; 1 Garlic clove; 500 g Chicken filet; 40 g Butter or margarine; 7-10 Tbsp Pepper; 1 jar (0.1 g) Saffron threads; 500 g Spaghetti; 7-10 Tbsp ground cinnamon; 7-10 Tbsp ground cardamom; 1 heaped tbsp. flour; 250 g Whipped cream; 200 ml clear chicken stock (instant); 7-10 Tbsp hot pepper; 1/2 bunch Parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1/2 bunch Spring onions
1 Onion
1 Garlic clove
500 g Chicken filet
40 g Butter or margarine
7-10 Tbsp Pepper
1 jar (0.1 g) Saffron threads
500 g Spaghetti
7-10 Tbsp ground cinnamon
7-10 Tbsp ground cardamom
1 heaped tbsp. flour
250 g Whipped cream
200 ml clear chicken stock (instant)
7-10 Tbsp hot pepper
1/2 bunch Parsley

Directions

1
Clean, wash and chop the spring onions. Peel and finely chop the onion and garlic. Rinse meat cold, dab dry and cut into strips. Heat 20 g fat in a frying pan, fry meat vigorously for 8-10 minutes, seasoning with salt, pepper and saffron. Prepare pasta in boiling salted water according to package instructions.
2
Remove meat from the pan. Sauté onion and garlic in the frying fat until transparent. Add 20 g fat and let it melt. Dust cinnamon and cardamom, add flour and sweat briefly. Add cream and stock bit by bit while stirring. Let it swell for about 10 minutes at low heat. Season sauce with salt, pepper, cinnamon and cardamom. Add the chicken and spring onions and heat up as well. Mix the noodles with the shredded meat.
3
Let it swell for about 10 minutes at low heat. Season sauce with salt, pepper, cinnamon and cardamom. Add the chicken and spring onions and heat up as well. Mix the noodles with the shredded meat. Sprinkle with pepper. Wash the parsley, dab dry and sprinkle on top