Lemon thyme noodles with chicken roulade

AUTHOR
Leta Marks
DIFFICULTY
very easy
RATING
4.5 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 75 g Cashew nuts
  • 2 Bundle (approx. 100 g) flat leaf parsley
  • 1/2 big pot of lemon thyme
  • 2–3 Garlic cloves
  • 50 g grated pecorino cheese
  • 125 ml + approx. 2 tablespoons olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 100 g cream cheese preparation, fitline 0,2 % fat
  • 3 (approx. 600 g) large chicken fillets
  • 350 g thin ribbon noodles (tagliatelle)
  • 10 g clarified butter
  • 7-10 Tbsp a few squirts of lemon juice
  • 7-10 Tbsp Parsley and thyme
  • 7-10 Tbsp Lemon wedges
  • 2 large freezer bags
  • 12 little wooden skewers

Directions

  1. 1

    Roast the cashew nuts in a pan without fat, take them out and let them cool down. Wash parsley and thyme and shake dry. Pluck parsley leaves off and scrape thyme leaves from the stalks.

  2. 2

    Peel and coarsely chop the garlic. Puree cashews, herbs, garlic, pecorino cheese and approx. 125 ml olive oil in a blender. Season to taste with salt and pepper.

  3. 3

    Mix cream cheese and 100 g pesto. Wash the chicken fillets, dab dry and cut lengthwise into 4 thin slices. Cut open the freezer bag, place the fillets individually in between and beat flat.

  4. 4

    Spread the chicken roulades with pesto cream cheese, roll them up and pin them with a small wooden skewer.

  5. 5

    Prepare the pasta in boiling salted water according to the instructions on the packet. Heat clarified butter in a large pan and fry the roulades for 8-10 minutes, turning them over. Drain the noodles on a sieve, collecting approx. 125 ml noodle water.

  6. 6

    Put the pasta and pasta water back into the pot and mix with about 2/3 of the remaining pesto. Season with a few squirts of lemon juice.

  7. 7

    Mix the rest of the pesto with 4-5 tablespoons of oil and pour into a small glass. Arrange pasta and roulades on a large plate. Sprinkle with parsley and thyme as desired and garnish with lemon.

Nutrition Facts

KCAL
990 kcal
CARBS
70 g
FATS
54 g
PROTEINS
56 g