Contents
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Ingredients
- 500 g Chicken breast
- 500 g Asparagus green
- 1 Onion
- 2 Garlic cloves
- 4 Stems Basil
- 150 g Mascarpone
- 150 ml White wine
- 50 g Lean ham cubes
- 2 tbsp Olive oil
- 1 tbsp Flour
- Salt
- Pepper from the grinder
Instructions
- Wash the asparagus, cut off the woody ends generously. Cut the asparagus diagonally into thick slices, leaving the heads whole. Peel onion and chop finely. Peel and chop the garlic. Wash the basil, shake dry and pluck the leaves off.
- Wash the chicken breast, pat dry and cut into small bite-sized cubes. Heat olive oil in a pan. Fry the chicken cubes all over. Add the ham cubes and fry until crispy. Fry the asparagus, onion and garlic briefly. Season with salt and pepper. Dust with flour and sauté briefly. Stir in white wine, 1⁄4 l pasta water and mascarpone and simmer for 4–5 minutes, season with salt and pepper. Fold in the basil.
- In the meantime, cook the tagliatelle in plenty of boiling salted water for about 10 minutes, then drain. Arrange the tagliatelle with the sauce on plates.
Nutrition
Serving: 100gCalories: 121kcalCarbohydrates: 2.3gProtein: 9.8gFat: 7.2g