Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 400 g pasta, ribbon pasta, reen
- 500 g chicken breast fillet (s)
- 30 g clarified butter
- 2 onions)
- 2 tablespoon flour
- 2 tablespoon tomato paste
- 0.25 liter ¼ broth
- 1 bunch chives
- 200 g crème fraîche
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Bring salted water to a boil in a large pot. Add pasta and cook according to package directions. Meanwhile, cut chicken fillets into thin strips. Heat clarified butter in a large pan over medium-high heat. Fry chicken, stirring often, until golden and cooked through (about 5-6 minutes, internal temperature 74°C / 165°F).
- Peel and dice the onions, then add to the chicken. Cook for 2 minutes. Season with salt and pepper. Sprinkle flour over and cook for 1-2 minutes, stirring. Stir in tomato paste, pour in broth, and simmer for 5 minutes. Remove from heat and stir in crème fraîche.
- Cut chives into small pieces. Drain pasta and divide among serving plates or bowls. Spoon chicken ragout over pasta. Top with chives and serve immediately.
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