Description
Zarte Hähnchenstücke und goldbraune Champignons in cremiger Sahnesoße umhüllen al dente gekochte Nudeln. Feine Zwiebelnoten, vollmundiger Pilzgeschmack und seidige Textur machen das Gericht unwiderstehlich.
Ingredients
Scale
- 1 Hähnchenbrustfilet
- 1 Zwiebel
- 250 g Champignons
- 250 ml Sahne
- Salz
- Pfeffer
- Öl
- Nudeln
Instructions
- Begin by bringing a large pot of salted water to a boil for the noodles. Once boiling, add the noodles and cook according to the package instructions until al dente. Drain and set aside, keeping them warm.
- While the noodles are cooking, prepare the ingredients: Cut the Hähnchenbrustfilet (chicken breast) into bite-sized cubes. Peel and finely dice the onion. Clean the Champignons (mushrooms) by gently brushing off any dirt and, if desired, peel them. Then slice the mushrooms thinly.
- Season the chicken breast cubes generously with salt and pepper, ensuring all sides are coated.
- Heat a large skillet or saucepan over medium-high heat and add a splash of oil. Once the oil is hot, add the diced onion and sauté for about 2–3 minutes, stirring frequently, until the onion turns translucent and soft but not browned.
- Add the seasoned chicken breast cubes to the pan with the onions. Increase the heat slightly and sear the chicken on all sides for about 4–5 minutes, until golden brown and cooked through. Stir occasionally to prevent burning.
- Add the sliced mushrooms to the pan with the chicken and onions. Stir everything together and cook for an additional 4–5 minutes, allowing the mushrooms to soften and release their juices. Continue stirring so that the mushrooms cook evenly.
- Pour the Sahne (cream) into the pan with the chicken and mushrooms. Stir well to combine all the ingredients. Reduce the heat to medium-low and let the sauce gently simmer for about 5–7 minutes, allowing it to thicken slightly and the flavors to meld together.
- Taste the sauce and adjust the seasoning with additional salt and pepper if needed. If you prefer a thinner sauce, you can add a splash of water or broth. If you like it thicker, let it simmer a bit longer.
- To serve, place a portion of the cooked noodles onto each plate. Spoon the creamy mushroom and chicken sauce generously over the noodles. Optionally, garnish with fresh herbs like chopped parsley for extra flavor and color.
- Serve immediately while hot and enjoy your Pilzrahmsoße mit Nudeln.
Notes
For a vegetarian version, simply omit the chicken breast and use vegetable broth to add extra depth to the sauce. You can also add other types of mushrooms or a splash of white wine for even more flavor. Fresh herbs like parsley or chives make a great garnish. Be sure not to overcook the mushrooms, as they should remain tender and juicy in the sauce.
- Prep Time: 10
- Cook Time: 20
- Category: Pasta Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 450-600
- Sugar: 4-8g
- Sodium: 600-900mg
- Fat: 15-25g
- Saturated Fat: 6-11g
- Carbohydrates: 70-90g
- Fiber: 3-6g
- Protein: 15-25g
- Cholesterol: 30-80mg
