Pollo de Parma con Tagliatelle de espárragos

Wash the chicken breast, dab and cut in half lengthways. Possibly tap shallower. Place them side by side on the work surface, season with salt and pepper. Wash the basil and pluck the leaves off. Grate the Parmesan. Place a few basil leaves, pine nuts and half of Parmesan on each half of the meat slices. Fold over and wrap tightly with 2 slices of Parma ham. Possibly stuck. Preheat the oven to 150 ° C. Heat olive oil in a pan. Fry the chicken packets vigorously on each side. Take out and place in a baking dish. Cook in the preheated oven for approx. 8 minutes. Set the pan aside.

Dissolve the frying fat in the pan with 1⁄8 l water, white wine and cream. Bring to the boil and stir in the broth. Simmer over low heat for about 8 minutes.

In the meantime, wash the asparagus and cut off the woody ends. Cut the asparagus into oblique slices. Cook in a saucepan with hot, salted water for about 5-7 minutes. Take out and drain. Cook the tagliatelle in plenty of boiling salted water until al dente. Drain in a sieve.

Place the asparagus tagliatelle on a plate, pour the sauce over it and sprinkle with Parmesan. Cut open the Parma chicken packets and serve with the pasta.