Lemon thyme noodles with chicken roulade

Name: Lemon thyme noodles with chicken roulade
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 75 g Cashew nuts; 2 Bundle (approx. 100 g) flat leaf parsley; 1/2 big pot of lemon thyme; 2–3 Garlic cloves; 50 g grated pecorino cheese; 125 ml + approx. 2 tablespoons olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g cream cheese preparation, fitline 0,2 % fat; 3 (approx. 600 g) large chicken fillets; 350 g thin ribbon noodles (tagliatelle); 10 g clarified butter; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Parsley and thyme; 7-10 Tbsp Lemon wedges; 2 large freezer bags; 12 little wooden skewers

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

75 g Cashew nuts
2 Bundle (approx. 100 g) flat leaf parsley
1/2 big pot of lemon thyme
2–3 Garlic cloves
50 g grated pecorino cheese
125 ml + approx. 2 tablespoons olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g cream cheese preparation, fitline 0,2 % fat
3 (approx. 600 g) large chicken fillets
350 g thin ribbon noodles (tagliatelle)
10 g clarified butter
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Parsley and thyme
7-10 Tbsp Lemon wedges
2 large freezer bags
12 little wooden skewers

Directions

1
Roast the cashew nuts in a pan without fat, take them out and let them cool down. Wash parsley and thyme and shake dry. Pluck parsley leaves off and scrape thyme leaves from the stalks.
2
Peel and coarsely chop the garlic. Puree cashews, herbs, garlic, pecorino cheese and approx. 125 ml olive oil in a blender. Season to taste with salt and pepper.
3
Mix cream cheese and 100 g pesto. Wash the chicken fillets, dab dry and cut lengthwise into 4 thin slices. Cut open the freezer bag, place the fillets individually in between and beat flat.
4
Spread the chicken roulades with pesto cream cheese, roll them up and pin them with a small wooden skewer.
5
Prepare the pasta in boiling salted water according to the instructions on the packet. Heat clarified butter in a large pan and fry the roulades for 8-10 minutes, turning them over. Drain the noodles on a sieve, collecting approx. 125 ml noodle water.
6
Put the pasta and pasta water back into the pot and mix with about 2/3 of the remaining pesto. Season with a few squirts of lemon juice.
7
Mix the rest of the pesto with 4-5 tablespoons of oil and pour into a small glass. Arrange pasta and roulades on a large plate. Sprinkle with parsley and thyme as desired and garnish with lemon.