John Myers
Pasta with Chicken Strips & Cranberry Cream
The perfect pasta with chicken strips & cranberry cream recipe with a picture and simple step-by-step instructions.
- Pasta with chicken strips & cranberry cream
- 1 Shallot
- 500 g Chicken breast fillet
- 1 Clove of garlic
- Pasta to your taste and taste
- 150 ml Water, hot
- Fat to taste for roasting
- 1 tsp *Gemüsepaste – Gemüsepulver
- Salt, gourmet pepper to taste
- 150 ml Cream
- 2 tbsp Wild cranberries (glass) – (remainder)
- 1 pole Spring onion greens
- Put on the pasta to your taste and cook according to the instructions. Rinse the chicken breast fillets and pat dry with a paper towel. Then cut into strips. Put the fat in a pan, heat it and then fry it vigorously on all sides.
- Pour hot water into a container and stir in or stir the teaspoon * vegetable paste – vegetable powder. Set aside for a moment. Peel shallot and clove of garlic, finely chop in a lightning chopper.
- After frying add the shallot and garlic cubes and fry for another 2 or 3 minutes on medium heat / temperature. Deglaze with the set aside stock and bring to the boil. Then add the cooked pasta.
- Now mix everything together and lightly season with salt and pepper. Put the cream in a tall container and whip until stiff. Put wild lingonberries in a small one and heat briefly on the stove. Then stir into the whipped cream. Now arrange the plates. Sprinkle the cranberry cream and chopped spring onion greens on top.
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