Chicken breast on green band noodles


400 g chicken breast 
500 g green band noodles (Tagliatelle) 
200 g creme fraiche 
1/4 l chicken stock 
2 tablespoons butter 
2 tablespoons flour 
2 tablespoons tomato puree 
2 teaspoons green peppercorns in brine 
2 tablespoons fresh chive 


  1. Heat up four litre of slightly salted water until it boiles. Add the noodles and let it boil for 8 minutes. Then remove the water.
  2. During that, cut the chicken breast in round about 4 cm long stripes, fry it in melted butter and season it slightly with salt and pepper.
  3. Add the flour to the chicken and stir quickly.
  4. Add the tomato puree and stir it in quickly. Finally add the stock step by step while you keep stirring quickly until it thickens. Making sure it doesn't go lumpy.
  5. Crush the green peppercorns with a fork and add it.
  6. Let it boil for a few seconds and add the creme fraiche. Add salt and pepper to taste.
  7. Chop the chives.
  8. Arrange the noodles on the plates. Pour on the sauce and add the chopped chives.


The green peppercorns give this dish a very special piquancy.

preparation: 15 min. | time: 30 min. | easy to make | persons: 4