One-pot pasta à la fricassee

Ingredients for 4 servings:

• 300 g carrot(s)
• 1 jar white asparagus, 200 g
• 2 small spring onions
• 400 g chicken fillet(s)
• 1 tsp sunflower oil
• 500 ml vegetable stock
• 200 ml Cremefine or whipped cream
• 300 g tagliatelle, dry
• 100 g peas, frozen
• e.g. lemon juice
• some Worcestershire sauce, some dashes
• salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

Clean and peel the carrots, halve lengthwise, and slice thinly. Drain the asparagus and cut into small pieces. Clean and wash the spring onions, and slice into small rings. Wash the chicken fillet, pat dry, cut into pieces, and season with salt and pepper. Heat the oil in a large, high-sided frying pan or saucepan and sear the meat on all sides for about 2 minutes. Add the spring onions, asparagus, and carrots, sauté for another 2 minutes, then season with salt and pepper. Add the stock and cream or crème fraîche and bring to a boil. Add the pasta and peas and simmer uncovered over medium-low heat for about 15-20 minutes, until the pasta is al dente and the sauce has thickened. Stir occasionally. Season the one-pot pasta with salt, pepper, Worcestershire sauce, and lemon juice to taste.