Chicken fillet in pesto cream

For 2 people
  • 1 EL pine nuts
  • 2 Chicken fillets (approx. 150 g each)
  • 1 EL Oil
  • Salt, white pepper
  • 6-8 Cherry tomatoes
  • 100-125 g whipped cream
  • 150 g fine ribbon noodles
  • 2-3 TL (approx. 20 g) Pesto (glass)
  • Basil
30 minutes
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

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