Summary

Ingredients

• 1 bunch spring onion (s)
• 500 g chicken fillet (s)
• 150 g cooked ham
• 400 g ribbon noodles
• Salt water
• 1 tablespoon oil
• 500 ml water
• 2 teaspoons vegetable stock
• 100 g whipped cream
• salt and pepper
• Sauce thickener, lighter
• 2 stalks marjoram, fresh or 1/ teaspoon dried

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Instructions

1. Clean and wash the spring onions and cut into thin rings. Wash the fillets and pat dry. Cut the chicken and ham into thin strips. Cook the pasta in approx. 2 liters of boiling salted water for approx. 10 minutes.
2. In the meantime, heat the oil in a coated pan and fry the chicken fillet in the hot oil for about 5 minutes. Season with a little salt and pepper. Add ham and spring onions and fry together for another 2 - 3 minutes.
3. Stir in 1/2 liter of water, stock and cream. Bring everything to the boil briefly and thicken with a sauce thickener. To taste. Wash the marjoram, pluck it, stir into the sauce and let it steep for a moment.
4. Drain the pasta well in a colander and serve with the shredded meat. Serve immediately.