Poularde Breast with Wild Garlic Pasta

Ingredients

• 4 poularde breasts
• 4 tbsp olive oil
• 2 Spring Onions
• 100 ml White wine
• 200 ml heavy cream
• 500 g Green Asparagus
• 2 Tomatoes
• 400 g spaghettini
• 1 handful wild garlic
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Preheat the oven to 120°C.

2. 2.

   Wash, dry, pat dry, salt and pepper the poularde breasts, then sear them in 2 tbsp hot oil on all sides. Remove from the pan and bake in the oven for about 25 minutes until cooked through.

3. 3.

   Meanwhile, wash and trim the spring onions, cutting them into rings. Add them to the same pan with 2 tbsp oil and sauté briefly, deglaze with white wine, then reduce by half. Stir in the cream and simmer until reaching the desired consistency. Season with salt and pepper.

4. 4.

   Peel the lower third of the asparagus and cut it diagonally into pieces. Sauté in 2 tbsp hot oil for 5-6 minutes, season with salt and pepper, cover, and cook through. Boil the tomatoes briefly, cool, peel, quarter, remove seeds, and dice finely. Add them to the asparagus at the end.

5. 5.

   Cook the spaghettini according to package instructions until al dente, drain, and toss in remaining hot oil. Wash the wild garlic, dry, spin, and slice into thin strips. Mix into the noodles.

6. 6.

   Plate the poularde breasts with sauce on warmed plates, add the noodles and asparagus mixture, and serve.