Colorful Baked Pesto – Chicken Breast with Pasta

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 25 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 4 chicken breast fillet (s) 100 g each
  • 3 spring onion (s)
  • 6 tomato (s) (cocktail tomatoes)
  • 6 tablespoon corn
  • 1 cup sour cream (0% fat)
  • 4 tablespoon pesto
  • 100 ml tomato (s), passed
  • 1 teaspoon broth
  • 1 clove garlic
  • 1 ball mozzarella, light (8.5% fat)
  • 400 g pasta (e.. fusilli)
  • herbs Provence
  • Herbs (frozen, e.g. 8 herbs)
  • possibly chilli if required
Colorful Baked Pesto – Chicken Breast with Pasta
Colorful Baked Pesto – Chicken Breast with Pasta

Instructions

  1. First I cut the cocktail tomatoes into slices and the 3 spring onions into rings.
  2. Put the first piece of meat in a baking dish, coat it with 1 tablespoon of pesto, top it with a sliced cocktail tomato and sprinkle it with a few rings of laughing onions. I put 1 tablespoon of corn on top and then about 2 tablespoons of sour cream. I then sprinkle herbs from Provence and a little bit of the frozen herbs on top of the sour cream.
  3. Now I put the next piece of meat diagonally over it and cover it exactly like the first piece. This is followed by pieces three and four in the same way. I put the rest of the corn, spring onions and tomatoes in the remaining spaces in the baking dish.
  4. Now I am preparing the tomato sauce. To do this, I put the tomatoes in a small bowl together with 1 teaspoon of stock, the rest of the sour cream and a finely chopped garlic clove and mix these ingredients together. I then season this with herbs from Provence, the frozen herbs and optionally with a little chili. I now pour this sauce over the layered chicken breast fillets. Now I cut the ball of mozzarella into slices and cover the chicken breast fillets with it.
  5. The whole thing is then placed in the preheated oven for 45 minutes at 200 ° C.
  6. I cooked the pasta according to the instructions on the packet and mixed it with a bit of pesto (you can also leave out the pesto because there`s a bit of sauce in the baking dish). The whole thing looks beautifully colorful and appetizing and is also quite low in calories.
  7. Tip: I garnished the pasta with a cocktail tomato cut into wedges and sprinkled a few fresh herbs over it.

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