Pasta with chicken in orange sauce

Ingredients for 2 servings:

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

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Light fare

Clean the spring onions and slice the white and light green parts diagonally. Cut the meat into cubes and fry them all over in hot oil for 5 minutes, seasoning with salt and pepper. Remove the meat. Sauté the spring onions in the pan juices, deglaze with stock, Cremefine, and orange juice, and simmer for 5 minutes. Meanwhile, cook the pasta in salted water according to the package instructions. Peel 1 orange so that all the white pith is removed. Cut out the fillets between the membranes, cut them crosswise, and heat them in the sauce with the meat. Season well with salt, pepper, and a pinch of sugar, and thicken with a sauce thickener. Serve the pasta with the sauce and garnish with mint.