Chicken fillet in pesto cream
- 1 EL pine nuts
- 2 Chicken fillets (approx. 150 g each)
- 1 EL Oil
- Salt, white pepper
- 6-8 s pan> Cherry tomatoes
- 100-125 g whipped cream
- 150 g fine ribbon noodles li>
-
2-3 TL (approx. 20 g) Pesto (glass) - Basil
30 minutes div>
light
- 1.
- Roast the pine nuts in a pan until golden brown, remove. Wash fillets, pat dry. Fry in hot oil for 6-7 minutes on each side until golden brown. Season and keep warm
- 2.
- Wash tomatoes, pat dry and fry in hot frying fat. Remove. Deglaze the frying fat with 1/8 l water and cream and simmer slightly thickly for about 5 minutes
- 3.
- Meanwhile cook the pasta in plenty of boiling salted water for about 8 minutes
- 4.
- Stir the pesto into the sauce, season with pepper and possibly a little salt. Cut the meat. Drain the pasta. Serve with tomatoes, pesto cream and meat. Sprinkle with pine nuts and garnish with basil
1 person approx.:
- 650 kcal
- 2730 kJ
- 45 g protein
- 32 g fat
- 42 g carbohydrates ul>
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