Summary

Ingredients

• 1 kg pasta your choice
• 1 bunch rocket
• 1 bunch spring onion (s)
• 500 g tomato (s) (cocktail tomatoes)
• 200 g crème fraîche
• 150 ml chicken broth
• 100 ml white wine
• some lemon juice
• some pepper

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Instructions

1. Cook the pasta in boiling salted water for about 10 minutes until al dente.
2. Clean the spring onions, cut them into small pieces and sauté them in a saucepan with heated oil.
3. Wash the rocket, spin dry and remove its stems. Wash the cherry tomatoes and cut them in half.
4. Now put the rocket in the saucepan with oil and spring onions and also let it sweat. Add the chicken stock and white wine to deglaze and let everything simmer. Then add the cocktail tomatoes and let simmer. Finally, fold in the crème fraiche and season with lemon juice and pepper.
5. Arrange on plates and serve hot.
6. Tip: I recommend a fried chicken breast fillet for meat eaters.