Chicken fillet in pesto cream

Ingredients for 4 servings:

• some fat for the mold
• 400 g sugar snap peas
• 1 large tomato(s)
• 2 tbsp oil
• 4 chicken fillets, approx. 600 g
• salt and pepper
• 250 g whipped cream
• 1 tbsp sauce thickener, light
• 50 g Genovese pesto
• 200g tagliatelle

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

a delicious light recipe for guests

Grease a shallow, ovenproof dish. Clean the snow peas and blanch them in boiling salted water for about 2-3 minutes. Drain the snow peas in a sieve and add them to the dish. Quarter the tomatoes and remove the seeds. Finely dice the flesh. Heat a pan with oil and fry the chicken fillets vigorously for about 8 minutes, turning occasionally. Season with salt and pepper, remove from the pan, and place on top of the snow peas. Deglaze the pan with cream, bring to a boil, and stir in the sauce thickener. Bring back to a boil briefly. Stir the pesto into the cream and season with salt and pepper. Pour the pesto cream over the chicken fillets and sprinkle with the diced tomatoes. Bake in a preheated oven at 200°C (top/bottom heat) for about 10-15 minutes. Meanwhile, cook the pasta in salted water as usual and drain. Arrange the chicken fillets with the tagliatelle on plates.