Summary

Ingredients

• 300 g carrot (s)
• 1 glass asparagus, white, 200 g
• 2 small spring onions
• 400 g chicken fillet (s)
• 1 teaspoon sunflower oil
• 500 ml vegetable stock
• 200 ml Cremefine or whipped cream
• 300 g ribbon noodles, dry
• 100 g peas, frozen
• lemon juice
• some Worcester sauce, a few sprinkles
• salt and pepper

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Instructions

1. Clean, peel and halve the carrots lengthways and cut into thin slices. Drain the asparagus and cut into small pieces. Clean and wash the spring onions and cut into small rings. Wash the chicken fillet, pat dry, cut into pieces, season with salt and pepper.
2. Heat the oil in a large pan with a high rim or in a saucepan, fry the meat in it for about 2 minutes. Add the spring onions, asparagus and carrots, sauté for another 2 minutes, then season with salt and pepper.
3. Pour in the bouillon and cream or Cremefine and bring to the boil. Add the pasta and peas and let everything simmer over a medium to low heat for approx. 15-20 minutes, until the pasta is firm to the bite and the sauce has become creamy. Stir every now and then.
4. Season the one-pot pasta with salt, pepper, Worcestershire sauce and lemon juice to taste.