Summary

Ingredients

• 400 g noodles, pasta all kinds
• 4 chicken breasts
• 1 bunch tarragon
• 1 cube chicken broth
• 400 g crème fraîche
• 600 g chanterelles
• olive oil
• garlic
• parsley
• salt and pepper

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Instructions

1. Let the olive oil get hot in a pan. Place the chicken breasts in the hot fat and fry them well on both sides.
2. In the meantime, dissolve the stock cube in 200 ml of water and add to the chicken. Wash and finely chop the tarragon and add to the chicken. Let the whole thing simmer for about 20 minutes over low heat.
3. Let the oil get hot in a separate pan.
4. Bring the water for the pasta to a boil in a saucepan.
5. Now fry the chanterelles with the garlic and parsley in the hot fat of the pan.
6. In the meantime, let the pasta cook until al dente.
7. Add the fried chanterelles and the crème fraîche to the sauce and simmer for another 5 minutes.
8. Season to taste with salt and freshly ground pepper.
9. Arrange the pasta on plates, add a chicken breast each and spread the sauce on both the meat and the noodles.