Noodles with tomato-lemon sauce and chicken filet

Name: Noodles with tomato-lemon sauce and chicken filet
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 10 g grated parmesan cheese; 250 g Tomatoes; 1 small onion; some stem(s) Thyme; 50 g thick macaroni; 7-10 Tbsp Salt; 100 g Chicken filet; 7-10 Tbsp white pepper; 1 TEASPOON Olive oil; 7-10 Tbsp grated rind of 1/2 untreated lemon; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

10 g grated parmesan cheese
250 g Tomatoes
1 small onion
some stem(s) Thyme
50 g thick macaroni
7-10 Tbsp Salt
100 g Chicken filet
7-10 Tbsp white pepper
1 TEASPOON Olive oil
7-10 Tbsp grated rind of 1/2 untreated lemon
baking paper

Directions

1
Line baking tray with baking paper. Spread the Parmesan cheese in two heaps (approx. 4 cm Ø) on the baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-8 minutes until golden brown.
2
Let it cool down. Wash and clean the tomatoes. Grate the tomatoes coarsely on the coarse grater, except for the skin residue. Collect the pulp and juice. Peel and finely chop the onion. Wash thyme, dab dry, put aside some for garnishing, chop the rest finely.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Wash the meat, dab dry. Season with salt and pepper. Heat oil in a coated pan. Fry meat on each side for about 4 minutes.
4
Remove and keep warm. Sauté onion in hot frying fat. Add thyme and tomatoes and simmer for 5 minutes. Stir in lemon zest, except for a little bit for garnishing, and season to taste with salt and pepper.
5
Drain the pasta and let it drain. Cut the meat into slices. Arrange noodles with sauce and meat. Garnish with lemon peel and thyme.