Summary

Ingredients

• 500 g asparaus, reen
• 300 g chicken breast
• 250 g tomato (s), (date or cherry)
• 2 medium onion (s), diced
• 3 cm ginger, chopped
• 1 clove garlic, chopped
• 200 ml cream
• 80 ml milk
• 0.5 teaspoon ½ sea salt
• 1 pinch (s) pepper
• 8 large basil leaves, chopped
• 200 g ribbon noodles
• 1 teaspoon olive oil
• 2 tablespoon rapeseed oil
• 0.5 ½ lemon (s), the zest it

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Instructions

1. Clean the asparagus, cut off the ends and peel the lower third if necessary, cut into pieces approx. 3-4cm in size. Peel the onions and cut into small cubes, cut the chicken breast into strips, peel the ginger and cut into small cubes (chop), peel the garlic and chop it too.
2. Fry the onions in approx. 2 tablespoons of rapeseed oil until translucent. Add the meat, sear it, reduce the heat and continue to fry until it is slightly colored. Push the meat and onions to one side of the pan, pour 1 teaspoon of olive oil into the open area of the pan, let it get hot and fry the garlic briefly, then mix in everything. Add salt, sliced asparagus and chopped ginger and fry over a medium heat until the asparagus has a light color and is still crisp.
3. Quarter tomatoes lengthways and add, fry briefly, add cream and milk and grated lemon zest and simmer briefly. Let simmer for about 4 minutes (do not boil too much), then pepper. Meanwhile, cook the pasta in salted water. Cut the fresh basil leaves into small pieces and mix in, drain the pasta.
4. If you want, you can replace the ribbon noodles with spaghetti, other noodles or rice.