Chicken Breast Fillet with Sun-dried Tomatoes and Ribbon Noodles
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g chicken breast fillet (s)
- 12 tomato (s), pickled in oil, dried
- 4 tablespoon olive oil
- salt
- pepper
- liter ⅛ white wine, dry
- 1 tablespoon capers
- 125 g parmesan, or medieval pecorino
- 1 bunch basil
- 500 g ribbon noodles
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast fillet into several thin, not too large slices. Drain the tomatoes well and cut into narrow strips.
- Heat the oil in a pan and fry the meat over high heat. Salt, pepper, remove and keep warm. Deglaze the meat stock with wine, stir in tomatoes and capers and only bring to the boil briefly. Season with salt and pepper and add the meat again.
- Prepare the tagliatelle according to the instructions on the packet. Before pouring off the 5-8 tablespoons of pasta water, add to the sauce.
- Grate or slice the cheese depending on your taste and mix with the pasta into the sauce. Now fold in the basil cut into fine strips and arrange on plates. Garnish with basil.
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