John Myers
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Stir-fry: Chicken and Tomato Ragout with Noodles
The perfect stir-fry: chicken and tomato ragout with noodles recipe with a picture and simple step-by-step instructions.
Chicken and tomato ragout
- 20 g Fresh onion
- 1 tbsp Spice oil: tomato rosemary from my KB
- 125 g Roast chicken meat with skin
- 200 ml Tomato juice
- 50 ml Sparkling wine
- 2 tbsp Sauce binder light
- Black pepper from the mill
- Flor del Sal, Olives Negras
- Nutmeg
with pasta
- 75 g Pasta
Topping
- 25 g Cheese
preparation
- Put the oil in a pan with a little pepper … Peel the onion and cut into thin rings … Remove the chicken from the bone and cut into bite-sized cubes along with the skin … Grate cheese (Old Amsterdam)
Cook
- Heat the oil … Sear the onion rings for approx. 3 minutes … Add the pieces of chicken and simmer them gently for approx. 5-7 minutes … Deglaze with tomato juice and sparkling wine, bring to the boil and simmer for approx. 3-5 minutes as well as with Thicken the sauce thickener … season with pepper, salt and nutmeg
- Bring the water with salt to a boil … cook the pasta for about 7-10 minutes … drain and drain … fold the pasta into the chicken and tomato ragout … let it simmer briefly
Serve
- Place the chicken and tomato ragout with pasta on a deep plate and cover with cheese
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