Balsamic chicken fillet with ribbon noodles

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
3 1
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 400 g cherry tomatoes
  • 250 g Spring onions
  • 4 Chicken filet (approx. 150 g each)
  • 7-10 Tbsp Salt
  • 400 g wide ribbon noodles
  • 1 TABLESPOON Sunflower oil
  • 4 TABLESPOONS Chilli sauce for chicken
  • 4 TABLESPOONS Balsamic cream

Directions

  1. 1

    Wash and halve the tomatoes. Clean and wash spring onions and cut them into pieces of about 5 cm length. Wash the meat, dab dry and season with salt. Prepare pasta in boiling salted water according to package instructions.

  2. 2

    Heat the oil in a pan. Fry the meat for approx. 5 minutes, turning it over. Add chilli sauce, balsamic cream and 100 ml water. Reduce heat and braise for another 3-5 minutes. Remove meat from the pan and keep warm.

  3. 3

    Fry the tomatoes and spring onions in the broth for about 2 minutes. Add the noodles. Cut meat into slices. Arrange noodles and meat on plates.

Nutrition Facts

KCAL
580 kcal
CARBS
83 g
FATS
6 g
PROTEINS
47 g

Categories & Tags

MiscellaneousMeatPoultryPasta