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🍽️ Chicken with Tomato Basil Sauce

781 kcal · 30 min · 4 servings

Ingredients

• 300 g green ribbon noodles
• 100 g shallots
• 600 g chicken breast fillet
• 700 g tomatoes
• 1 bunch basil
• 3 tbsp oil
• 200 g crème fraîche
• 100 g whipping cream
• salt
• pepper
• 50 g Parmesan (block)

Instructions

1. 1. Cook the pasta in salted water according to package instructions until al dente.
2. 2. Drain the pasta and let it drip dry.
3. 3. Peel the shallots and chop them finely.
4. 4. Wash the chicken meat and pat it dry with kitchen paper.
5. 5. Cut the chicken meat into small cubes.
6. 6. Pour boiling water over the tomatoes.
7. 7. Shock the tomatoes immediately with cold water.
8. 8. Remove the skin from the tomatoes.
9. 9. Cut the peeled tomatoes into coarse cubes.
10. 10. Wash the fresh basil.
11. 11. Set aside a few small basil leaves for decoration.
12. 12. Cut the remaining basil into fine strips.
13. 13. Heat the oil in a wok.
14. 14. Sauté the chopped shallots in the hot oil.
15. 15. Add the chicken meat to the wok gradually.
16. 16. Fry the meat over high heat while stirring for about 1 minute.
17. 17. Add the diced tomatoes to the meat.
18. 18. Stir the crème fraîche into the pan.
19. 19. Add the cream.
20. 20. Stir all ingredients well together.
21. 21. Season the sauce with the cut basil strips.
22. 22. Salt and pepper the sauce to taste.
23. 23. Simmer the sauce while stirring over high heat for 4 minutes.
24. 24. Add the drained pasta to the sauce.
25. 25. Toss the pasta briefly in the sauce.
26. 26. Serve the dish sprinkled with shaved Parmesan.
27. 27. Garnish the portions with the reserved basil leaves.

Nutrition per serving

• kcal: 781
• Protein: 53 g · Fett/Fat: 35 g · Carbs: 63 g