Pappardelle with fennel, asparagus and garlic chicken

Name: pappardelle with fennel, asparagus and garlic chicken
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 4 toe garlic; 3 twig fresh thyme; 3 el traditional olive oil; 450 g chicken filet cheese; 760 g Italian stir fry vegetable fennel asparagus; 125 g cooking cream; 500 g fresh pappardelle; 1 lemon

Garlic chicken and pasta with stir-fried fennel, asparagus and spinach in cream sauce.

Ingredients

Directions

For the pasta, bring a large pot of water to the boil and add salt if necessary.
Cut the garlic into slices. Ris the leaves of the thyme.
Heat the oil in a frying pan and fry the chicken tenderloin in 6 min. On medium heat until golden brown and done. Times regularly.
Add the thyme for the last 2 minutes. Season with pepper and salt.
In the meantime, heat the oil in a frying pan and stir-fry the garlic and stir-fry vegetables, except the spinach, approx. 3 min.
Extinguish with the cream, turn the heat down and simmer for 3 minutes. Spoon the spinach through the last minute. Season with pepper.
In the meantime, cook the pappardelle for 4 minutes and drain.
Catch a cup of the cooking liquid. Scoop the pasta through the sauce and add 50 ml of absorbed cooking liquid.
Spoon the pasta on the plates and spread the chicken onions. Cut the lemon into pieces and serve.