Coconut Tangerine Cream with Chicken and Ribbon Noodles
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 can coconut milk without thickener
- 1 can tangerine (s)
- 1 handful pomegranate seeds
- 1 leek, cut into small pieces
- 1 bell pepper (s), orange, finely chopped
- 1 tablespoon parmesan, freshly grated
- salt
- Sambal Oelek
- 200 g chicken breast fillet (s)
- 250 g ribbon noodles
- Sunflower oil
Print Recipe
Pin Recipe Instructions
- Remove the top layer from the coconut milk and sizzle in the chopped leek and the paprika, then add the remaining coconut milk, pomegranate seeds, approx. 1 - 2 tablespoons of grated Parmesan and the drained (catch the juice!) Mandarins. Simmer a little and season with salt, sambal oelek and the juice of the mandarins.
- Cut the chicken breast fillet into strips and fry in a little sunflower oil - then add to the cream. To do this, prepare the tagliatelle according to the package instructions.
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