Facebook
WhatsApp
X
Ingredients (4 servings)
-
250 g Frische Lasagneblätter
-
400 g Hühnerinnenfilet
-
200 g Kichererbsen
-
1 Stk. Zwiebeln
-
200 g Sauerrahm
-
1 Stk. Zitronen
-
100 g Hirtenkäse
-
Öl, Salz, Pfeffer
Preparation
- Cut the fresh lasagna sheets lengthwise into wide strips to create ribbon pasta. Cut the chicken inner fillets into bite-sized pieces and finely dice the onion.
- Heat oil in a large pan and fry the chicken and onion all over. Add the drained chickpeas and fry briefly.
- Squeeze the juice from the lemon and add it to the pan along with the sour cream. Stir everything over medium heat to form a creamy sauce and season with salt and pepper.
- Cook the cut pasta in boiling salted water for a few minutes until al dente, drain, and fold directly into the sauce. Crumble the shepherd's cheese over the top before serving.
