Chicken Breast Strips on Asparagus Bolognese
Chicken breast strips with asparagus bolognese is the perfect main course for your guests. The tomato and asparagus sauce is to die for and goes incredibly well with the succulent chicken breast strips.
People:For 6 persons
Cooking time:30 minutes
Difficulty level:
Easy
Recipe by:AUMAERK KULINARIK-TEAM
Ingredients
Asparagus Bolognese
| 50 ml | Olive oil |
| 50 g | Onion, finely diced |
| 1 clove | Garlic |
| 300 g | Tomato, diced |
| 100 ml | Tomato juice |
| 150 g | White asparagus, diced |
| 150 g | Green asparagus, diced |
| 1 pinch | Salt |
| Some | Pepper |
| 1 twig | Thyme |
| Some | Parsley, chopped |
| Some | Basil |
Pasta
| 600 g | Spaghetti |
Chicken Breast Strips
| 4 pieces | Chicken Breast "Gentle Chick" |
| 1 twig | Rosemary |
| Some | Olive oil |
Preparation steps
Asparagus Bolognese
- Sauté the onion and garlic in olive oil, add the diced tomatoes and allow to melt.
- Deglaze with tomato juice and season with salt, pepper and sugar.
- Add the asparagus and simmer in the sauce until al dente.
Pasta
- Briefly boil the spaghetti in plenty of salted water (100g pasta / 1 liter water / 15g salt) in a pan and mix with the sauce. The pasta should be cooked al dente in the sauce.
- Season with the herbs.
Chicken Breast Strips
- Cut the pre-cooked “Gentle Chick” chicken breast into 2 cm thick strips, fry in olive oil and season with rosemary.
- Serve the asparagus and Bolognese pasta with the succulent chicken breast strips.
Top off with grated Parmesan to taste.
Das AUMAERK Fleisch
