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🍽️ Crispy Rostitalli with Creamy Chicken

327 kcal · 30 min · 4 servings

Ingredients

• 160 g Toasted Risoni (4 Toasted Risoni; frozen; ready-made product)
• 2 Shallots
• 3 sprigs Thyme
• 150 g very small cherry tomatoes
• 250 g chicken breast fillet (2 chicken breast fillets)
• 1 tbsp rapeseed oil
• 100 ml poultry broth
• 50 ml cooking cream
• Salt
• Pepper

Instructions

1. 1. Preheat the oven.
2. 2. Place the Rostitalli on a baking sheet.
3. 3. Bake the pasta crispy without oil according to the package instructions.
4. 4. Turn the pasta during baking so they turn golden brown on both sides.
5. 5. Peel the shallots.
6. 6. Dice the shallots finely.
7. 7. Wash the thyme.
8. 8. Shake the thyme dry.
9. 9. Strip the thyme leaves from the stems.
10. 10. Wash the tomatoes.
11. 11. Let the tomatoes drain in a sieve.
12. 12. Rinse the chicken fillets.
13. 13. Pat the meat dry with kitchen paper.
14. 14. Cut the fillets into long strips first.
15. 15. Cut the strips into short pieces.
16. 16. Heat rapeseed oil in a large non-stick pan.
17. 17. Fry the chicken strips golden brown over medium heat.
18. 18. Turn the meat frequently so it cooks evenly.
19. 19. Add the shallots to the pan.
20. 20. Add two-thirds of the thyme leaves.
21. 21. Sauté the vegetables for two to three minutes.
22. 22. Turn the ingredients frequently.
23. 23. Pour the broth into the pan.
24. 24. Add the cream.
25. 25. Stir the sauce until smooth.
26. 26. Season the sauce with salt to taste.
27. 27. Season the sauce with pepper to taste.
28. 28. Add the whole tomatoes to the pan.
29. 29. Let the dish simmer for another three to four minutes.
30. 30. Stir occasionally.
31. 31. Place the chicken on the crispy Rostitalli.
32. 32. Sprinkle the dish with the remaining thyme leaves.
33. 33. Serve the food immediately.

Nutrition per serving

• kcal: 327
• Protein: 32 g · Fett/Fat: 15 g · Carbs: 13 g