Ribbon Noodles with Poultry in Lingonberry Sauce

Ribbon Noodles with Poultry in Lingonberry Sauce

Student Cuisine

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Cook Time

25 min

Servings

4

Difficulty

Easy

Prep Time

20 min

This Thermomix® recipe for Ribbon Noodles with Poultry in Lingonberry Sauce is ready in 25 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

Ribbon noodles with poultry in lingonberry sauce is a hearty main course from the Thermomix® with chicken breast fillet, onions, cream and wild lingonberries. Preparation with the Thermomix® takes only 25 minutes and yields 4 servings. The recipe is ideal for quick student cuisine, especially in winter. Thanks to the simple preparation, it is an uncomplicated family meal.

Ingredients (11 ingredients)

  • 800 g Chicken breast fillets
  • 1 piece Onion
  • 3 Zehen Garlic
  • 3 piece Spring onions
  • 300 ml Whipping cream
  • 2 tbsp Wild lingonberries
  • 500 g Ribbon noodles
  • 3 tbsp Neutral oil
  • 200 ml Vegetable stock
  • Salt
  • Pepper

Preparation (10 steps)

1

Prepare onion and garlic

Thermomix® Setting
3 sec/Speed 5, 3 sec/Speed 7

Peel and quarter the onion. Peel the garlic cloves. Place the onion in the mixing bowl and chop for 3 sec./level 5. Add garlic and chop for 3 sec./level 7. Use the spatula to push everything down from the edge.

3
2

Sauté onion and garlic

Thermomix® Setting
3 min/248°F/Speed 1 120

Add 3 tbsp of neutral oil and sauté for 3 min./120°C/level 1.

180
3

Add vegetable stock

Thermomix® Setting
5 min/212°F/Speed 1 100

Add 200 ml of vegetable stock and bring to a boil for 5 min./100°C/level 1.

300
4

Whip cream

Thermomix® Setting
2 min/Speed 3.5

Pour 300 ml of whipping cream into the mixing bowl and whip stiff with the butterfly for 2 min./level 3.5. Transfer and refrigerate.

120
5

Heat lingonberries

Heat 2 tbsp of wild lingonberries slightly in a saucepan. This can be done outside the Thermomix.

6

Cook ribbon noodles

Cook 500 g of ribbon noodles in salted water according to package instructions. This can be done outside the Thermomix.

7

Fry chicken

Rinse 800 g of chicken breast fillets, pat dry and cut into strips. In a pan with oil, sear the poultry strips vigorously on both sides. Add onion and garlic and fry for 2 minutes over medium heat. This can be done outside the Thermomix.

8

Mix noodles and chicken

Add the cooked noodles to the fried chicken in the pan. Mix, salt and pepper.

9

Prepare lingonberry cream

Stir the lukewarm lingonberries into the whipped cream. This can be done outside the Thermomix.

10

Arrange

Pour the lingonberry cream over the noodles. Wash 3 spring onions, remove the root base, cut into thin rings and sprinkle over the dish as desired.

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About this recipe

This recipe for ribbon noodles with poultry in lingonberry sauce is a wonderful way to combine savory flavors with a sweet note. It reminds me of winter evenings when you want something warm and comforting on the table. The lingonberries, traditionally served with game dishes, give the dish a special depth and make it something special. The chicken breast fillets are the base of the dish. They provide the protein and a pleasant texture. Be sure to use high-quality fillets, as this significantly affects the taste. The onion and garlic form the aromatic base of the sauce. They are finely chopped in the Thermomix® and sautéed in oil to release their aromas. The vegetable stock provides the necessary liquid and an additional flavor dimension. The cream makes the sauce creamy and combines all the ingredients together. The wild lingonberries bring a fruity sweetness and a slightly sour note to the game, which harmonizes perfectly with the poultry. The spring onions, which are sprinkled over the dish at the end, provide a fresh, crunchy component. When preparing in the Thermomix®, it is important not to chop the onion and garlic too finely, as they can burn otherwise. Sautéing should be done at a moderate temperature to optimally develop the aromas. The cream is whipped stiff with the butterfly insert to obtain an airy consistency. Be sure to refrigerate the cream immediately after whipping so that it retains its shape. The chicken should be seared in a separate pan to achieve a nice browning. For a vegetarian version, you can replace the chicken with smoked tofu or halloumi. Instead of vegetable stock, you can also use mushroom stock to give the dish an earthy note. Experiment with different spices such as thyme, rosemary or sage to vary the taste. A pinch of nutmeg in the cream can also be an interesting addition. Serve the ribbon noodles with poultry in lingonberry sauce best warm. A fresh salad with a light vinegar-oil dressing goes perfectly with it. A glass of dry red wine also goes well with the aromas of the dish. Leftovers of the dish can be stored in the refrigerator and reheated the next day. However, the sauce may change slightly as the cream may lose some volume. You can also prepare the dish by preparing the sauce and the chicken separately and mixing it with the noodles shortly before serving.

Tags

#Meat #Hearty #Fast #Cheap #Christmas #Winter #Wintery

Allergens

  • Cereals containing gluten
  • Milk
  • Celery

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