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Spring noodles with chicken breast

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Ingredients for 4 servings:

  • 500 g orecchiette or penne
  • 4 chicken breast fillets
  • 4 cloves garlic
  • 4 tomatoes
  • 1 bunch of spring onions
  • 1 cup of cream
  • 1 cup broth
  • 100 ml white wine
  • 2 bunch parsley, flat
  • 100 g Parmesan, freshly grated
  • Peppercorns, black
  • Salt
  • olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cook the pasta in plenty of salted water until al dente. Remove the skin from the chicken and cut into thin strips, season with salt and pepper. Peel, deseed, and dice the tomatoes. Slice the spring onions, mince the garlic, and finely chop the parsley. Brown the chicken in olive oil, add the garlic, spring onions, and parsley, pour in the cream, wine, and stock, and simmer for 3-4 minutes. Add the tomato pulp. Now add the drained, dripping pasta, let it simmer briefly, and serve sprinkled with Parmesan cheese and ground black pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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