Chicken filets with herb crust, served with ribbon noodles and zucchini-tomato cream sauce

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
3 5
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 2 Courgettes (about 450 g)
  • 500 g Tomatoes
  • 4 Chicken fillets (approx. 150 g each)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 75 g Butter
  • 50 g Panko (Japanese bread flakes; available in the Asian shop)
  • 2-3 TABLESPOONS frozen basil
  • 3 TABLESPOONS Oil
  • 200 g wide ribbon noodles
  • 150 ml Vegetable broth
  • 100 g Whipped cream
  • 2 TABLESPOONS sauce thickener
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Clean and wash the zucchini and cut them into long slices with a peeler. Wash and clean the tomatoes and cut them into pieces. Wash the meat, dab dry, season with salt and pepper. Knead butter in pieces, panko and basil with your hands

  2. 2

    Heat 2 tablespoons of oil in a large frying pan. Brown the meat on both sides for about 3 minutes. Take it out, put it on a baking tray and spread crust mixture on the meat. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the upper rack for approx. 5 minutes. Take out, cover loosely with foil, keep warm

  3. 3

    Prepare the pasta in boiling salted water according to the instructions on the packet. Add 1 tablespoon of oil to the frying set and heat up. Sauté the tomatoes for 2-3 minutes. Add zucchini and steam for another 2 minutes. Add stock and cream, bring to the boil and simmer for about 3 minutes. Stir in sauce thickener, bring to the boil and simmer for about 1 minute. Season to taste with salt and pepper. Drain the pasta in a sieve. Cut the meat open. Arrange meat, noodles and zucchini vegetables on plates. Garnish with fresh basil as desired

Nutrition Facts

KCAL
710 kcal
CARBS
54 g
FATS
34 g
PROTEINS
46 g

Categories & Tags

Main Dishesvery easy