Stuffed mussel noodles with fine chicken ragout

Name: Stuffed mussel noodles with fine chicken ragout
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2
Ingredients: 250 g Broccoli; 250 g Chicken filet; 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/4 l clear chicken stock (instant); 125 g Whipped cream; 2-3 TABLESPOONS sauce thickener; 40 g grated medieval Gouda cheese; 7-10 Tbsp grated nutmeg; 10 (approx. 80 g) white pasta shells

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 2

250 g Broccoli
250 g Chicken filet
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/4 l clear chicken stock (instant)
125 g Whipped cream
2-3 TABLESPOONS sauce thickener
40 g grated medieval Gouda cheese
7-10 Tbsp grated nutmeg
10 (approx. 80 g) white pasta shells

Directions

1
Clean the broccoli, wash it and cut it into small florets. Wash the chicken filet, dab dry and dice finely. Heat the fat in a pan and fry the meat cubes until golden brown. Season with salt and pepper, add stock, cream and broccoli and simmer for 5-8 minutes. Add sauce thickener while stirring, bring to the boil again and stir in 20 g cheese. Season to taste with salt, pepper and nutmeg.
2
Precook the pasta in plenty of boiling salted water for about 10 minutes. Pour onto a sieve, rinse with cold water and let it cool down. Put some ragout in an ovenproof dish. Pour the rest of the ragout into the pasta shells and place in the mould. Sprinkle with remaining cheese and bake in a preheated oven (electric: 200 °C / gas: level 3) for 20-30 minutes