Chicken filet with mangetouts in pesto cream

Name: Chicken filet with mangetouts in pesto cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Sweet peas; 7-10 Tbsp Salt; 1 (approx. 175 g) big tomato; 4 (approx. 600 g) Chicken filets; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 250 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 40-50 g pesto alla genovese; 200 g Tagliatelle (ribbon noodles); 7-10 Tbsp Grease

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Sweet peas
7-10 Tbsp Salt
1 (approx. 175 g) big tomato
4 (approx. 600 g) Chicken filets
2 TABLESPOONS Oil
7-10 Tbsp Pepper
250 g Whipped cream
1-2 TABLESPOONS sauce thickener
40-50 g pesto alla genovese
200 g Tagliatelle (ribbon noodles)
7-10 Tbsp Grease

Directions

1
Clean and wash the sugar snap peas and cook in boiling salted water for about 5 minutes. In the meantime, wash the tomato, dab dry, quarter and remove the seeds. Finely dice the tomato. Pour the sugar snap peas onto a sieve, drain and place in a flat, ovenproof dish.
2
Wash the chicken fillets and pat them dry. Heat the oil in a pan and fry the fillets for about 5 minutes, turning them well. Season with salt and pepper, remove from the pan and place on the mangetouts.
3
Deglaze roast with cream, bring to the boil and stir in the sauce thickener. Bring to the boil again briefly. Stir the pesto into the cream and season with salt and pepper. Pour the pesto cream over the chicken trays and sprinkle with tomato cubes.
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Put the pasta in plenty of boiling salted water and cook for 6-8 minutes until it is bubbly. Pour pasta onto a sieve, rinse briefly in cold water and drain.
5
Serve the noodles with the chicken filet.