Chicken Ragout with Pasta Crust
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g pasta (spahetti)
- Salt and pepper, pepper
- 500 g chicken fillet (s)
- 200 g carrot (s)
- 250 g mushrooms
- 1 onion (s)
- 2 tablespoons oil
- 375 ml chicken broth
- 150 g peas, frozen
- 2 tablespoon flour
- 100 g whipped cream
- 1 tablespoon lemon juice
- g cheese, grated Gouda cheese
Print Recipe
Pin Recipe Instructions
- Cook the pasta in hot salted water, drain.
- Wash the meat, pat dry and cut into pieces. Clean and wash the carrots and mushrooms. Cut carrots into cubes, mushrooms into slices. Peel onions and cut them into fine pieces.
- Heat the oil. Fry the meat and onion in it and season. Stir in carrots and mushrooms and sauté. Add the stock and peas and simmer for about 5 minutes.
- Mix the flour and cream together until smooth. Tie the ragout with it. Season to taste with salt, pepper and lemon juice (possibly fondor and onion salt). Pour into an ovenproof dish. Spread the pasta on top. Sprinkle the grated cheese evenly over the top.
- Bake in a preheated oven (fan oven: 200 ° C) for 10-15 minutes.
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