Summary

Ingredients

• 2 spring onion (s)
• 250 g chicken breast fillet (s)
• 2 teaspoons oil
• salt
• pepper
• 200 ml vegetable stock
• 50 ml cream substitute (Rama Cremefine)
• 100 ml orange juice
• 150 g ribbon pasta, reen
• 1 orange (s)
• sugar
• 2 tablespoon sauce thickener, lighter
• 1 tablespoon mint

Print Recipe Pin Recipe

Instructions

1. Clean the spring onions and cut the white and light green of them diagonally into slices. Cut the meat into cubes. Fry all around in hot oil for 5 minutes and season with salt and pepper. Take out meat. Sauté the spring onions in the roasting set and deglaze with the stock, rama cremefine and orange juice. Let it simmer for about 5 minutes.
2. Cook the pasta in boiling salted water according to the instructions on the packet.
3. Peel the orange so that the white skin is completely removed. Cut out the orange fillets between the separating skins. Then cut across and let it get hot in the sauce with the meat. Season well with salt, pepper and a pinch of sugar and bind with a sauce thickener.
4. Drain the pasta, mix with the sauce and serve on plates with the mint. Serve immediately.