Ear noodles with mushrooms and chicken fillets

Ingredients for 4 servings:

• 250 g mushrooms (mixed mushrooms, button mushrooms or chanterelles)
• 1 onion(s)
• 400 g pasta (orecchiette) or similar
• 4 chicken fillets, approx. 600 g
• 2 tbsp oil
• Salt and pepper from the mill
• 80 g bacon cubes
• 1 tbsp flour
• 200 ml cream
• 125 ml water
• 3 stalks of parsley
• 6 tomatoes, dried from the jar

Instructions

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

Clean the mushrooms, peel and dice the onion, and slice the sun-dried tomatoes. Cook the pasta according to the package instructions. Fry the chicken fillets for 4-5 minutes on each side. Season with salt and pepper, remove, and keep warm. Fry the bacon cubes in the hot frying fat until crispy. Fry the onions and mushrooms for about 3 minutes. Dust with flour and sauté briefly. Deglaze with the cream and water and bring to a boil. Place the chicken on top and simmer for a further 5 minutes. Slice the chicken. Wash and chop the parsley, and stir it in with the sun-dried tomatoes. Drain the pasta and serve.