Stuffed mussel noodles with chicken in white wine sauce
easy
40 mins
40 mins
Ingredients
- 200 g coloured pasta shells
- 7-10 Tbsp Salt
- 500 g Chicken filet
- 250 g red and yellow pepper
- 1 large bunch of spring onions
- 1 Garlic clove
- 1 TABLESPOON Olive oil
- 7-10 Tbsp Pepper
- 150 ml dry white wine
- 200 g Whipped cream
- 250 ml clear chicken stock (instant)
- 70 g Comté cheese
- 1/2 bunch Parsley
Directions
- 1
Cook the noodles in plenty of bubbling salted water for about 8 minutes, drain, rinse and drain. Cut chicken filet into fine cubes. Clean, wash and finely dice the peppers. Clean, wash and cut spring onions into rings. Peel garlic and press it through the garlic press. Heat oil in a pan.
- 2
Fry the diced chicken for about 4 minutes while turning. Remove from the pan. Add the diced peppers and leek rings to the pan and cook the vegetables for about 4 minutes. Remove and season with salt and pepper. Add garlic to the pan. Deglaze with white wine, add cream and chicken soup and simmer for about 6 minutes. Pour 100 ml of sauce into an ovenproof dish. Add vegetables and meat to the remaining sauce. Season again with salt and pepper. Fill the noodles with the ragout and put them into an ovenproof dish. Grate cheese and sprinkle over the filled noodles. Gratinate in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 7 minutes.
- 3
Pour 100 ml of sauce into an ovenproof dish. Add vegetables and meat to the remaining sauce. Season again with salt and pepper. Fill the noodles with the ragout and put them into an ovenproof dish. Grate cheese and sprinkle over the filled noodles. Gratinate in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 7 minutes. Wash parsley, pluck leaves from the stalks and cut into strips. Sprinkle over the noodles
Nutrition Facts
610 kcal
45 g
26 g
41 g
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