Ribbon Pasta with Fried Chicken and Chervil Watercress Sauce
Ribbon pasta with fried chicken and chervil watercress sauce is a recipe featuring fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 640 g chicken breast fillets (4 fillets)
- Salt
- black pepper (freshly ground)
- 1 Tbsp clarified butter
- 300 ml poultry broth (instant)
- 1 bunch chervil
- 1 bunch watercress
- 100 g heavy cream
- 1 tbsp pine nuts
- 1 tbsp light sauce thickener
- 350 g colorful ribbon pasta
Instructions
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1.
Wash and pat dry chicken breast fillets, season with salt and pepper. In hot clarified butter sear both sides until golden, then pour in broth. Simmer on low heat for about 10 minutes.
-
2.
Meanwhile cook ribbon pasta in plenty of boiling salted water to al dente.
-
3.
Wash and pat chervil and watercress, remove stems, blend leaves with cream into a fine puree.
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4.
Toast pine nuts in a dry pan, set aside. Remove chicken from broth, stir the herb‑cream sauce into the broth, bring to a boil, thicken with sauce thickener, season with salt and pepper. Slice chicken diagonally into thick pieces and arrange on plate with pasta and sauce; sprinkle with toasted pine nuts before serving.
