Honey-balsamic schnitzel with tagliatelle

Ingredients for 4 servings:

• 4 half chicken breasts
• 1 tbsp thyme, finely chopped
• 2 shallots
• 200 g tomatoes
• 150 g carrot(s)
• 200 g ribbon pasta, narrow
• 1 tbsp rapeseed oil, cold squeezed
• 200 g sugar snap peas
• 200 ml vegetable stock
• 3 tbsp balsamic vinegar
• 100 ml Marsala
• 2 tbsp cream
• some cornstarch
• 1 tbsp honey or maple syrup
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Preheat the oven to 150°C fan/convection oven. Season the schnitzels with pepper and sprinkle with finely chopped thyme. Slice the shallots into rings, quarter the tomatoes, and thinly slice the carrots. Prepare the tagliatelle pasta according to the package instructions. Fry the schnitzels in oil for four to five minutes on each side, remove from the oven, and cook on the middle rack of the oven for 20 minutes. Sauté the shallot rings in the same pan until translucent, then add the snow peas, tomatoes, and carrots. Cook everything for about six minutes until al dente. Deglaze with the stock, add the balsamic vinegar, Marsala, and cream, and bring to a boil, thickening slightly if necessary. To do this, mix the cornstarch with a little cold water and add it. Season to taste with honey, salt, and pepper. Return the schnitzels to the pan and heat briefly. Transfer the pasta to the plates and pour the honey-balsamic schnitzels and the sauce over the pasta. Tip: Also tastes very good with mushrooms instead of sugar snap peas.