Chicken filet in pesto cream

Name: Chicken filet in pesto cream
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 TABLESPOON Pine nuts; 2 Chicken fillets (approx. 150 g each); 1 TABLESPOON Oil; 7-10 Tbsp salt, white pepper; 6-8 cherry tomatoes; 100-125 g Whipped cream; 150 g fine ribbon noodles; 2-3 teaspoons (approx. 20 g) Pesto (glass); 7-10 Tbsp Basil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 TABLESPOON Pine nuts
2 Chicken fillets (approx. 150 g each)
1 TABLESPOON Oil
7-10 Tbsp salt, white pepper
6-8 cherry tomatoes
100-125 g Whipped cream
150 g fine ribbon noodles
2-3 teaspoons (approx. 20 g) Pesto (glass)
7-10 Tbsp Basil

Directions

1
Roast the pine nuts in a pan without fat until golden brown, take them out. Wash the fillets, dab dry. Fry in hot oil for 6-7 minutes on each side until golden brown. Season and keep warm
2
Wash the tomatoes, dab dry and fry them in hot frying fat. Remove. Add 1/8 l water and cream to the cooking fat and simmer for about 5 minutes until slightly thick.
3
Meanwhile cook the pasta in plenty of boiling salted water for about 8 minutes until al dente
4
Stir the pesto into the sauce, season with pepper and possibly a little salt. Cut the meat open. Drain the pasta. Serve with tomatoes, pesto cream and meat. Sprinkle with pine nuts and garnish with basil