Stuffed mussel noodles
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
2
- 12 big colourful mussel noodles
- 7-10 Tbsp (alternatively 150 g ribbon noodles)
- 7-10 Tbsp Salt
- 250 g Chicken filet
- 1 Onion
- 1 TABLESPOON Butter or margarine
- 1 coated tbsp. flour
- 5-6 Tbsp dry white wine
- 100 g Whipped cream
- 1 TEASPOON Lemon juice
- 7-10 Tbsp Pepper
- 50 g grated parmesan cheese
- 7-10 Tbsp Lemon wedges and lemon balm
Directions
- 1
Cook the pasta in boiling salted water for about 10 minutes until al dente (cook the ribbon noodles later and serve with the ragout). Wash the meat, dab dry and cut into small cubes.
- 2
Peel and finely chop the onion. Heat the fat and fry the meat and onions in it while turning. Sprinkle with flour, sauté briefly and deglaze with wine and cream. Bring to the boil and season to taste with lemon juice, salt and pepper.
- 3
Melt the parmesan cheese in the ragout. Fill the pasta with the ragout. Serve the rest in the form. Garnish with lemon slices and lemon balm. Serve with green salad.
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