Summary

Ingredients

• 1 small onion (s)
• 400 g broccoli
• 250 g chicken breast fillet (s)
• 2 tablespoon oil, neutral
• 200 ml whipped cream
• 160 g ribbon noodles, thin
• 2 tablespoon lemon juice
• some salt and pepper

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Instructions

1. Peel and finely dice the onion. Clean the broccoli and cut into small florets. Peel the stalk and cut into 1 cm pieces.
2. Cut the chicken breast fillet into 2 cm pieces and season with salt and pepper. Heat oil in a pan. Fry the chicken in it over medium to high heat for 5 minutes, then remove.
3. Steam the onions in the frying fat over a medium heat until translucent. Pour in the cream, bring to the boil and cook for 5 minutes.
4. In the meantime, cook the ribbon noodles in plenty of boiling salted water until they are al dente. 5 minutes before the end of the cooking time, add the broccoli florets and cook at the same time.
5. Drain the pasta and broccoli while collecting 100 ml of the cooking water. Pour the cooking water into the cream sauce and mix in the chicken. Bring the sauce to the boil and season with salt, pepper and lemon juice. Mix in the pasta and broccoli.