Tagliatelle al limone (ribbon noodles with lemon sauce)

Name: Tagliatelle al limone (ribbon noodles with lemon sauce)
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 untreated lemon; 6 Stem(s) Sage; 1/2 bunch Chives; 6 Stem(s) flat leaf parsley; 400 g Chicken filet; 2 TABLESPOONS Butter or margarine; 2 TABLESPOONS Flour; 250 ml Milk; 350 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Tagliatelle (ribbon noodles); 1 TABLESPOON Oil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 untreated lemon
6 Stem(s) Sage
1/2 bunch Chives
6 Stem(s) flat leaf parsley
400 g Chicken filet
2 TABLESPOONS Butter or margarine
2 TABLESPOONS Flour
250 ml Milk
350 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Tagliatelle (ribbon noodles)
1 TABLESPOON Oil

Directions

1
Wash lemon, grate peel, halve lemon and squeeze juice. Wash herbs, shake dry. 2 stems of sage, chives and parsley, except for 4 parsley leaves for garnishing, chop finely. Wash meat thoroughly, dab dry and cut into cubes
2
Melt the fat in a pot. Sweat flour in it. Deglaze with milk and stock while stirring. Let simmer a little bit, add lemon peel. Season to taste with salt, pepper and lemon juice
3
Prepare the pasta in boiling salted water according to the instructions on the packet. Heat the oil in a frying pan. Fry the meat for about 5 minutes while turning. Season with salt and pepper. Pour the noodles into a sieve. Add sauce and noodles to the meat, mix well and arrange on plates. Sprinkle with herbs and garnish with parsley and sage