Chicken on Noodles with Basil Sauce

Herb butter:

1. Peel and finely dice the onion. Wash the basil and also finely chop it.
2. Heat the butter in the microwave a little. Mix with the onion, basil, 3 4 of the lemon peel and 2 teaspoons of lemon juice.
3. Season with plenty of salt, pepper and the paprika powder. Also add 2-3 teaspoons of Worcester sauce and mix everything well.
4. Shape the butter mixture into a roll in cling film and place in the refrigerator for about an hour.

Flesh:

1. Preheat the oven (electric stove: 175 ° C; convection: 150 ° C). Cover the baking sheet with baking paper.
2. Wash the meat and pat dry. Rub with salt, pepper and paprika powder. If you like, you can also add some garlic powder. Bake in the oven for about 40-45.

Sauce:

1. Cut off the woody ends of the asparagus. Cut the sticks diagonally into small pieces, leaving the heads whole.
2. Cook the pasta according to the instructions on the packet. Add the asparagus approx. 3-4 minutes before the end of the cooking time and cook with it.
3. For the sauce, bring the cream to the boil in a saucepan. If necessary, add a little milk.
4. Let the cold herb butter melt in pieces, little by little, in the cream. If necessary, add a little more seasoning.
5. Drain the pasta and asparagus and mix into the sauce. Take the chickens out of the oven.
6. Bon appetit! 🙂