Tagliatelle al limone (ribbon noodles with lemon sauce)

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
3 5
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. 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. 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. 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

Nutrition Facts

KCAL
580 kcal
CARBS
81 g
FATS
12 g
PROTEINS
37 g