Pasta in pesto cream with chicken

Ingredients for 4 servings:

• 2 tbsp pine nuts
• 500 g chicken fillet(s)
• 2 tbsp olive oil
• 250 g cherry tomatoes
• 150 g whipped cream
• 1 tsp vegetable broth, granulated
• 400 g tagliatelle, thin
• 3 tsp pesto, green from the jar
• 150 g basil, for garnishing
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Roast the pine nuts in a pan without fat until golden brown. Remove and let cool. Wash the chicken fillets and pat dry. Heat oil in a pan. Fry the meat over medium heat for about 10 minutes on all sides, season with salt and pepper, remove and keep warm. Wash the tomatoes, fry them in the cooking fat, remove from the pan and add to the meat. Deglaze the pan with 1/4 l water and the cream, stir in the granulated stock, bring to a boil and simmer for about 10 minutes. Stir the pesto into the sauce and season to taste with salt and pepper. Cook the pasta in boiling salted water until al dente, drain and set aside. Slice the chicken fillets. Serve the pasta with the meat, tomatoes, pine nuts and pesto cream on plates and garnish with basil.