Chicken Breast with Herbs – Cream – Noodles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken fillet (s) (about 150g each)
- 2 tablespoons oil
- Salt and pepper, white
- 500 ml water
- 2 cloves garlic
- 4 medium onion (s)
- 300 g pasta (e.. colored penne), alternatively rice
- 200 g whipped cream
- 2 teaspoons broth, clear (instant)
- 2 tablespoon sauce thickener, light
- 1 bunch herbs, mixed (e.g. parsley, oregano and rosemary)
- 4 tablespoon parmesan, grated
Print Recipe
Pin Recipe Instructions
- Wash fillets, pat dry. Heat the oil in a pan and fry the meat in it. Season with salt and pepper and continue to fry for about 7 minutes over medium heat.
- Peel and finely dice the garlic and onions. Add to the fillets and fry everything for another 3 minutes. Cook the pasta in plenty of salted water for about 10 minutes. Remove the chicken fillets and keep warm.
- Deglaze the roast with the cream and 500 ml water, bring to the boil. Dissolve the broth in it. Tie with sauce thickener. Season to taste with salt and pepper.
- Wash the herbs, finely chop except for a garnish and add to the sauce. Drain the pasta, mix with the sauce and arrange everything. Sprinkle with the parmesan and the remaining herbs.
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