Noodles in pesto cream with chicken filet

Name: Noodles in pesto cream with chicken filet
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 TABLESPOON Pine nuts; 1-2 TABLESPOONS Oil; 2 (100 g each) Chicken filet; 4-6 cherry tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 120 ml Vegetable broth (instant); 80 g Whipped cream; 160 g Fettucini; 2 TEASPOONS Pesto alla Genovese (Ostmann); 7-10 Tbsp Basil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 TABLESPOON Pine nuts
1-2 TABLESPOONS Oil
2 (100 g each) Chicken filet
4-6 cherry tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
120 ml Vegetable broth (instant)
80 g Whipped cream
160 g Fettucini
2 TEASPOONS Pesto alla Genovese (Ostmann)
7-10 Tbsp Basil

Directions

1
Roast pine nuts in a pan without fat. Take them out and let them cool down. Wash the chicken filet and dab dry. Heat the oil in the pan. Fry the fillet for approx. 10 minutes on all sides.
2
In the meantime, wash the tomatoes and pat dry. Take the chicken out and season with salt and pepper. Keep warm. Sauté the tomatoes in the pan, remove and keep warm with the chicken. Deglaze the meat in the pan with broth. Add cream and let it boil down for about 10 minutes. Meanwhile cook the noodles in plenty of boiling salted water for 6-8 minutes. Drain noodles and let them drain. Stir the pesto into the sauce and season with salt and pepper. Cut the chicken filet into slices.
3
Add cream and let it boil down for about 10 minutes. Meanwhile cook the noodles in plenty of boiling salted water for 6-8 minutes. Drain noodles and let them drain. Stir the pesto into the sauce and season with salt and pepper. Cut the chicken filet into slices. Arrange noodles with chicken fillet, tomatoes, pine nuts and pesto sauce on plates. Garnish with basil