Rigatoni with lemon-mint sauce and chicken

Name: Rigatoni with lemon-mint sauce and chicken
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 400 g cherry tomatoes; 2 Organic lemons; 2 stem(s) Peppermint; 2 (approx. 300 g) Chicken filets; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Rigatoni pasta; 2 Shallots; 3 TABLESPOONS Olive oil; 200 g Whipped cream

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

400 g cherry tomatoes
2 Organic lemons
2 stem(s) Peppermint
2 (approx. 300 g) Chicken filets
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Rigatoni pasta
2 Shallots
3 TABLESPOONS Olive oil
200 g Whipped cream

Directions

1
1.Wash the tomatoes. Wash lemons hot, grate dry, cut 1 in half and squeeze juice. Wash mint, shake dry, pluck leaves from the stalks. Wash chicken, dab dry and season with salt and pepper. Prepare noodles in boiling salted water according to package instructions
2
Peel the shallots and cut into fine cubes. Heat 1 tablespoon of oil and sauté the shallots for about 5 minutes. Deglaze with lemon juice. Add cream, bring to the boil and simmer briefly. Season to taste with salt and pepper
3
Heat 2 tablespoons of oil in a frying pan and fry the meat for about 10 minutes while turning. Cut lemon into slices. Remove the fillets and keep warm. Stew lemon slices and tomatoes in the frying fat for about 5 minutes
4
Cut the meat into slices. Mix and arrange noodles, sauce, meat, lemon slices and tomatoes