Summary

Ingredients

• 2 tablespoon pine nuts
• 600 g chicken breast fillet (s)
• 1 orange (organic)
• 200 ml chicken broth, instant
• 150 g crème fraîche
• 300 g ribbon noodles
• 2 teaspoons Dijon mustard
• 0.5 ½ bunch chives
• 2 tablespoons oil
• salt and pepper
• Paprika powder, noble sweet

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Instructions

1. Roast the pine nuts in a pan without fat and then set aside.
2. Cut the meat into thin strips. Wash the orange and pat dry. Rub about 1 teaspoon from the skin and squeeze the fruit. Put on the pasta water.
3. Heat the oil in a pan and quickly fry the meat in it. Season with salt, pepper and paprika. Take out and keep warm. Deglaze the roasting with orange juice and chicken stock. Stir in the orange peel, crème fraîche and mustard and let the sauce simmer gently for about 5 minutes.
4. In the meantime, prepare the pasta according to the instructions on the packet and cut the chives into small rolls. Put the meat and chives in the sauce and heat them up briefly, season the sauce to taste.
5. Arrange with the pasta on plates and serve sprinkled with the pine nuts and a little paprika.