Chicken Strips with Ribbon Pasta

Ingredients

• 4 chicken breast fillets (about 120 g)
• 1 Shallot
• 2 Garlic cloves
• 1 tbsp plant oil
• 1 tsp coriander seeds
• 0.5 tsp Peppercorns
• 0.5 untreated lemon (zest and juice)
• 120 ml dry white wine
• 400 g Fettuccine
• Salt
• 100 ml heavy cream
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Rinse the chicken, pat dry and cut into strips. Peel and finely chop the shallot and garlic. Sauté both in a hot pan with oil until translucent. Add the chicken and brown it golden. Grind coriander seeds and peppercorns in a mortar. Add lemon zest to the chicken, cook briefly, then deglaze with wine and simmer 1-2 minutes over low heat.

2. 2.

   Cook the pasta in salted water al dente.

3. 3.

   Add cream and parsley to the chicken and let simmer for a few minutes. Season with salt and lemon juice. Toss the drained pasta and serve in bowls.