John Myers
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Asparagus-noodle-chicken Fillet Pan
The perfect asparagus-noodle-chicken fillet pan recipe with a picture and simple step-by-step instructions.
- 750 g Asparagus white fresh
- 1 Onion
- 500 g Chicken breast fillet
- 2 tablespoon Oil
- Salt pepper
- 400 g Ribbon noodle
- 2 tablespoon Flour
- 200 Milliliters Dry white wine
- 200 Milliliters Vegetable broth
- 2 tablespoon Lemon juice
- 100 g Whipped cream
- 1 bunch Wild garlic
preparation
- Wash and peel the asparagus and cut off the woody ends. Then cut the asparagus diagonally into pieces approx. 2 cm long.
- Peel the onions, cut in half and cut into narrow strips
- Wash the chicken breast fillet, pat dry and cut into strips
- Prepare the pasta in boiling water according to the instructions on the packaging. Or homemade pasta from my KB (pasta dough)
- Wash the wild garlic, shake dry and cut into strips, except for something to garnish
preparation
- Heat the oil in the pan
- Add the chicken and stir-fry for 10 minutes
- After about 5 minutes, add the onion strips and asparagus and season with salt and pepper and continue to fry the rest of the time
- Dust the meat pan with the flour, add the white wine and the vegetable stock while stirring, bring to the boil and simmer for about 5 minutes.
- Season to taste with salt, pepper and lemon juice and finish with the cream.
- Drain the pasta
Serving
- Mix the shredded meat, noodles and the wild garlic strips and arrange on a plate. And garnish with a leaf of wild garlic.
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