Chicken breast in pesto cream

Name: Chicken breast in pesto cream
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 400 g Sweet peas; 4 (approx. 600 g) Chicken filets; 4-5 teaspoons (40 g) Pesto (glass); 1 medium sized tomato; 7-10 Tbsp salt, white pepper; 1-2 TABLESPOONS Oil (e.g. olive oil); 200-250 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 200 g ribbon noodles

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

400 g Sweet peas
4 (approx. 600 g) Chicken filets
4-5 teaspoons (40 g) Pesto (glass)
1 medium sized tomato
7-10 Tbsp salt, white pepper
1-2 TABLESPOONS Oil (e.g. olive oil)
200-250 g Whipped cream
1-2 TABLESPOONS sauce thickener
200 g ribbon noodles

Directions

1
Clean and wash the sugar snap peas. Cover and steam in little boiling salted water for 3-4 minutes, drain
2
Wash the fillets, dab dry. Fry them in hot oil for about 3 minutes on each side. Season and take out
3
Deglaze the meat with cream, bring to the boil and bind lightly. Stir in pesto. Season to taste with salt and pepper
4
Pour the sugar snap peas into a greased casserole dish (approx. 28 cm long). Place fillets on top, pour pesto cream over them. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 10-15 minutes
5
Cook the pasta in plenty of boiling salted water for 8-10 minutes. Wash, quarter, seed and dice the tomato. Drain noodles. Arrange everything and sprinkle with tomato