Macaroni "Molto p(r)esto"

Name: Macaroni "Molto p(r)esto"
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper; 400 g cherry tomatoes (e.g. red and yellow); 350 g Chicken filet; 2 TABLESPOONS Cornstarch; 350 g Bucatini or macaroni; 2 TABLESPOONS Olive oil; 2 TABLESPOONS Cream yoghurt; 2 TABLESPOONS Ajvar (spicy paprika preparation; glass); 4 TABLESPOONS Pesto

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

A springtime meal par excellence: Turned in starch, the chicken roasts lightning-fast to a crisp, brown colour. Then two splashes of Ajvar spice up the stir-fried chicken.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper
400 g cherry tomatoes (e.g. red and yellow)
350 g Chicken filet
2 TABLESPOONS Cornstarch
350 g Bucatini or macaroni
2 TABLESPOONS Olive oil
2 TABLESPOONS Cream yoghurt
2 TABLESPOONS Ajvar (spicy paprika preparation; glass)
4 TABLESPOONS Pesto

Directions

1
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Wash and halve the tomatoes. Wash the meat, dab dry and cut into strips. Season with salt and pepper and roll in starch.
2
Cook the pasta in boiling salted water according to the instructions on the packet. Heat 2 tablespoons of oil in a frying pan. Fry the meat for about 6 minutes. Fry the tomatoes briefly, season with salt and pepper and remove from heat. Stir in ajvar and yoghurt.
3
Drain the pasta and mix with the pesto and meat-tomato mix, serve.