Sliced meat with Cream Sauce and Noodles
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g chicken fillet (s)
- 3 cups cream
- 1 cup crème fraîche
- 1 medium onion (s)
- 2 cloves garlic
- 1 teaspoon, heaped vegetable broth
- 1 teaspoon salt
- 1 teaspoon coriander
- 1 teaspoon lovage powder, dried
- 1 tablespoon basil, dried
- 1 squirt lemon juice
- Pepper, black
- 1 packet penne or fussili
- 4 tablespoon vegetable oil
Print Recipe
Pin Recipe Instructions
- Cut the meat into bite-sized pieces. Finely chop the onion. Heat plenty of oil in a pan on the highest setting. Fry the meat properly. Let the emerging water evaporate completely. Stir every now and then until the meat is seared crispy.
- Add the onions. Set the stove to medium heat. Fry the onions for 1 - 2 minutes. Add the cream, stir and put the lid on. Turn the stove on low and take care not to boil it over.
- Finely chop the garlic. Add the garlic and other spices to the sauce and simmer gently for 30 minutes with the lid on. Optionally 3 - 4 chopped or mashed peperoncini can be added with the mixer.
- Cook the pasta al dente according to the instructions on the packet. Just before the pasta is ready, stir the crème fraîche into the sauce. Drain the pasta. Catch some water so that they stay nice and loose. Pour the sauce on top and serve immediately.
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