Summary

Ingredients

• 350 g croissant noodles, spirals or the like
• 500 g chicken breast fillet (s)
• 2 tablespoon olive oil
• 1 bunch spring onion (s)
• 250 ml beef broth or vegetable broth
• 200 ml cream
• 250 g tomato (s)
• 1 bunch parsley
• 150 g Emmentaler cheese, rated
• olive oil
• Chilli salt
• salt and pepper

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Instructions

1. Cook the pasta in salted water with a few drops of olive oil until al dente and drain well. Wash the chicken breast, pat dry and cut into cubes. Season well with chilli salt and pepper.
2. Heat the olive oil in a pan. Fry the meat well in it. Add the finely chopped spring onions and fry briefly. Add the broth and cream and bring to the boil briefly. Simmer over a moderate heat for about six minutes.
3. Wash the tomatoes, cut out the stalk and dice. Add to the meat with the pasta and season with salt and pepper. Put in a baking dish and sprinkle with the grated Emmentaler.
4. Bake in the oven preheated to 200 ° C for about 30 minutes on the middle rack.
5. Sprinkle with freshly cut parsley and serve.