Colorful baked pesto chicken breast with pasta

Ingredients for 4 servings:

• 4 chicken breast fillets (100 g each)
• 3 spring onions
• 6 tomatoes (cocktail tomatoes)
• 6 tbsp corn
• 1 cup sour cream (10% fat)
• 4 tbsp pesto
• 100 ml tomato(s), pureed
• 1 tsp broth
• 1 clove(s) garlic
• 1 ball of mozzarella, light (8.5% fat)
• 400 g pasta (e.g. fusilli)
• Herbs of Provence
• Herbs (frozen, e.g. 8-herbs)
• chili if desired

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Super light and looks great too

First, I slice the cocktail tomatoes and slice the 3 spring onions. I place the first piece of meat in a baking dish, spread it with 1 tablespoon of pesto, top it with a sliced ​​cocktail tomato, and sprinkle this with a few spring onion rings. I add 1 tablespoon of corn on top, followed by about 2 tablespoons of sour cream. I then sprinkle Provençal herbs and a little of the frozen herbs on top of the sour cream. I then place the next piece of meat diagonally on top and top it just like the first piece. Then pieces three and four follow in the same way. I add the remaining corn, spring onions, and tomatoes to the remaining empty spaces in the baking dish. Now I prepare the tomato sauce. I put the passata in a small bowl along with 1 teaspoon of broth, the remaining sour cream, and a finely chopped garlic clove, and mix these ingredients together. I then season it with Provençal herbs, the frozen herbs, and optionally a little chili. I then pour this sauce over the layered chicken breast fillets. I then slice the mozzarella ball and top the chicken breast fillets with it. The whole thing goes into the preheated oven at 200°C (convection oven) for 45 minutes. I cooked the pasta according to the package instructions and tossed it with a little pesto (you can also omit the pesto, since there’s a little sauce in the casserole dish). The whole thing looks colorful and appetizing, and it’s also “fairly” low in calories. Tip: I garnished the pasta with a cocktail tomato cut into wedges and sprinkled a few fresh herbs on top.