Glazed orange chicken with pesto noodles

Name: Glazed orange chicken with pesto noodles
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 4 Chicken fillets (approx. 150 g each); 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 2 TABLESPOONS Orange marmalade; 400 g ribbon noodles (e.g. tagliatelle); 200 g Double cream cheese; 6 Tl Pesto (glass); 1⁄4 Tsp Chili Flakes

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
4 Chicken fillets (approx. 150 g each)
7-10 Tbsp Pepper
2 TABLESPOONS Oil
2 TABLESPOONS Orange marmalade
400 g ribbon noodles (e.g. tagliatelle)
200 g Double cream cheese
6 Tl Pesto (glass)
1⁄4 Tsp Chili Flakes

Directions

1
For the pasta, boil 3-4 l salted water. Wash the meat and dab dry. Heat oil in a pan. Fry the meat on each side for about 6 minutes. Season with salt and pepper. Take out, spread with jam and keep warm.
2
Set the pan aside.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Stir 100 ml pasta water, cream cheese and pesto into the hot frying fat. Bring to the boil and simmer for about 3 minutes. Season sauce with salt, pepper and chilli.
4
Drain the pasta and put it back into the pot. Mix in the sauce. Cut the meat into slices. Arrange on the noodles.