Pasta with chicken in orange sauce

Ingredients for 2 servings:

• 2 spring onions
• 250 g chicken breast fillet(s)
• 2 tsp oil
• Salt
• pepper
• 200 ml vegetable stock
• 50 ml cream substitute (Rama Cremefine)
• 100 ml orange juice
• 150 g tagliatelle, green
• 1 orange(s)
• Sugar
• 2 tbsp sauce thickener, light
• 1 tbsp mint

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Clean the spring onions and slice the white and light green parts diagonally. Dice the meat. Fry in hot oil on all sides for 5 minutes and season with salt and pepper. Remove the meat. Sauté the spring onions in the pan juices and deglaze with stock, Rama Cremefine, and orange juice. Simmer for about 5 minutes. Cook the pasta in boiling salted water according to the package instructions. Peel the orange so that all the white pith is removed. Cut out the orange segments between the membranes. Then cut them crosswise and heat them in the sauce with the meat until hot. Season well with salt, pepper, and a pinch of sugar and thicken with a sauce thickener. Drain the pasta, toss with the sauce, and arrange on plates with the mint. Serve immediately.