Summary

Ingredients

• 2 tablespoon pine nuts
• 4 chicken fillet (s)
• 2 tablespoons oil
• 8 cherry tomato (s)
• salt
• pepper
• 350 ml vegetable stock
• 150 ml whipped cream
• 400 g ribbon noodles, thin
• 2 teaspoons pesto from the glass
• Basil, fresh

Print Recipe Pin Recipe

Instructions

1. Toast the pine nuts in a pan until golden brown. Take out and let cool.
2. Wash the chicken fillets and pat dry with kitchen paper.
3. Heat oil in a pan. Fry the fillets all around for about 10 minutes. In the meantime, wash the tomatoes and pat dry. Remove the chicken fillets and season with salt and pepper. Wrap in aluminum foil and keep warm in the oven. Fry the tomatoes in the frying oil, remove and keep warm with the chicken fillets.
4. Deglaze the roast in the pan with vegetable stock. Pour in the whipped cream and let it simmer for about 10 minutes over low heat. In the meantime, prepare the pasta in plenty of salted water according to the instructions on the packet. Drain the pasta and drain on a sieve. Stir the pesto into the cream sauce and season with salt and pepper to taste.
5. Cut the chicken fillets into slices. Arrange the pasta with the chicken fillets, tomatoes, pine nuts and the pesto sauce on plates and serve garnished with basil.
6. In addition, freshly grated Parmesan cheese and a cool white wine as well as a fresh, crunchy salad.