Ribbon noodle with basil chicken

Name: Ribbon noodle with basil chicken
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 140 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 400 g ribbon noodles; 4 Cherry tomatoes (about 30 g each); 1 small onion; 3-4 Stem(s) Basil; 100 ml clear chicken stock (instant); 7-10 Tbsp juice and peel of 1/2 untreated lemon; 125 g Mascarpone (Italian double cream cheese); 7-10 Tbsp Cayenne pepper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 140 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Oil
400 g ribbon noodles
4 Cherry tomatoes (about 30 g each)
1 small onion
3-4 Stem(s) Basil
100 ml clear chicken stock (instant)
7-10 Tbsp juice and peel of 1/2 untreated lemon
125 g Mascarpone (Italian double cream cheese)
7-10 Tbsp Cayenne pepper

Directions

1
Wash the chicken fillets and pat them dry. Season with salt and pepper. Heat the oil in a pan and fry the chicken fillets for about 6 minutes while turning. Meanwhile cook the noodles in boiling salted water for about 8 minutes.
2
Wash, clean and halve the tomatoes. Peel onion and cut into fine slices. Wash the basil, dab dry and pluck. Add the tomatoes and onion to the chicken fillets about 1 minute before the end of the cooking time and braise.
3
Remove the chicken fillets, tomatoes and onions and keep warm. Add stock and lemon juice. Stir in mascarpone and lemon peel and simmer for about 1 minute. Season with salt and cayenne pepper.
4
Drain the pasta and retain some cooking stock. Mix the noodles with the lemon-mascarpone sauce and arrange on a plate. Cut the chicken fillets into slices about 2 cm thick and arrange on the noodles with the tomatoes.
5
Cut basil into rough strips and sprinkle on the chicken fillets.