John Myers
Ingredients for 2 servings:
- 250 g pasta of your choice
- 300 g chicken or turkey
- some oil for frying
- 2 tbsp margarine
- 2 tbsp flour
- ½ liter vegetable broth or chicken broth (your choice)
- 1 cup of cream
- 1 bunch basil, finely chopped
- some basil for decoration
- salt and pepper
- 1 ball(s) of mozzarella
- Paprika powder
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
delicious with pasta – also loved by children
Cook the pasta al dente according to the package instructions. Meanwhile, cut the meat into small pieces and fry in hot oil in a larger pot. Season as desired, then remove and keep warm. Make a roux from the flour, margarine, cream, and broth. Melt the margarine in a pot and sprinkle in the flour. Sauté briefly. Gradually add the broth and cream, whisking continuously until smooth and bringing to a boil in between (do not let the sauce become too thin). Add a little more salt if desired. Add the basil and stir to combine. Now add the meat again and heat through. Cut the mozzarella into pieces. Serve the pasta with the sauce on plates, scatter some cold mozzarella over the top, and garnish with a few whole basil leaves. Tip: For a vegetarian version, you can omit the meat. It’s not exactly low in calories, but it’s worth it! I can’t guarantee the quantities; I always go by feel.
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