Summary

Ingredients

• 4 spring onion (s)
• 500 g asparaus, reen
• 400 g chicken breast
• 400 g spelled noodles (ribbon noodles)
• 2 tablespoon olive oil
• 125 ml white wine
• 250 ml cream
• 150 ml vegetable stock
• 1 bay leaf
• 10 sage leaves
• Salt and pepper, from the mill

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Instructions

1. Clean the spring onions, cut the white parts into rolls and the green parts into 4 cm long pieces. Clean the asparagus and peel the lower thirds of the stalks. Cut the asparagus into 5 cm long pieces. Rinse the chicken breast with cold water, pat dry and cut into strips.
2. Bring plenty of salted water to the boil in a saucepan and cook the pasta in it until al dente.
3. Meanwhile, heat the oil in a pan. Sear the meat vigorously for 3 - 4 minutes, season with salt, pepper and remove. Briefly sweat white spring onion rolls in the remaining frying fat. Deglaze with wine, pour in the cream and vegetable stock, add the bay leaf and bring to the boil. Add the asparagus pieces and simmer for 2 minutes, then add the green spring onion pieces and the meat and simmer everything for 1 - 2 minutes, until the vegetables are cooked but still firm to the bite. Cut the sage into strips.
4. Strain the pasta, drain and return to the saucepan. Remove the bay leaf from the cream sauce, add the sauce to the pasta and heat for 1 minute while stirring. Season with salt and pepper.
5. Spread the pasta on plates, sprinkle with sage and serve immediately.
6. Tip: The pasta also tastes very good if you add some raw ham (approx. 100 g) instead of the chicken and refine the cream sauce with a few squirts of lemon juice.