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Ingredients (4 servings)
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250 g Frische Lasagneblätter
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400 g Hühnerinnenfilet
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100 g Zwiebeln
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1 Stk. Zitrone
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150 g Frischkäse
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150 ml Rama Cremefine
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Öl, Salz, Pfeffer
Preparation
- Cut the fresh lasagna sheets lengthwise into strips about 2 cm wide to create wide tagliatelle. Finely dice the onions and cut the chicken inner fillets into bite-sized strips.
- Heat some oil in a pan and fry the chicken until golden brown all over. Add the onions and sauté briefly.
- Squeeze the juice of the lemon and add it to the pan along with the cream cheese and Cremefine. Stir everything well, bring to a brief boil, and season with salt and pepper.
- Cook the cut pasta ribbons in plenty of boiling salted water for 3 to 4 minutes, drain, and mix directly with the creamy sauce.
