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🍝 Chicken Pasta with Sage

606 kcal · 30 min · 4 servings

Ingredients

• 400 g ribbon noodles (Tagliatelle)
• 1 bunch spring onions
• 1 tbsp butter
• 600 g chicken breast fillet
• salt
• pepper (from the mill)
• paprika powder (mild sweet)
• 0.5 tbsp whole wheat flour
• fresh sage leaf
• 375 ml vegetable broth (instant)
• 100 ml dry white wine
• 2 tbsp lemon juice
• 2 tbsp crème fraîche

Instructions

1. 1. Wash the onions and remove the outer skins.
2. 2. Slice the onions into thin rings.
3. 3. Heat the butter in a large pan.
4. 4. Sauté the onion rings in the hot butter.
5. 5. Rinse the chicken fillet under running water.
6. 6. Pat the fillet dry with a kitchen towel.
7. 7. Cut the chicken fillet into thin strips.
8. 8. Add the chicken strips to the pan.
9. 9. Continue to sauté the meat together with the onions.
10. 10. Season the dish with salt and black pepper.
11. 11. Lightly dust the meat with flour.
12. 12. Add the sage leaves to the pan.
13. 13. Deglaze the mixture with the broth.
14. 14. Add the wine to the pan.
15. 15. Squeeze in the lemon juice.
16. 16. Stir in the crème fraîche.
17. 17. Let the sauce simmer on low heat for about 8 minutes.
18. 18. Adjust the sauce seasoning with salt and pepper again.
19. 19. Bring a large pot of salted water to a boil.
20. 20. Cook the pasta in it until al dente.
21. 21. Drain the pasta.
22. 22. Mix the pasta with the meat sauce.
23. 23. Serve the dish immediately.

Nutrition per serving

• kcal: 606
• Protein: 49 g · Fett/Fat: 8 g · Carbs: 77 g