Clean and wash the peppers and cut into strips. Clean and wash the leek, halve lengthways and cut into fine strips. Wash the chicken breast fillet, pat dry and cut into fine strips. Roast the pine nuts in a pan without fat, remove and set aside.

Cook the pasta according to the instructions on the packet, drain and drain.

Heat the clarified butter in a pan and fry the prepared chicken breast fillet in it, season with salt and pepper, remove. Fry the leeks and peppers in the frying fat, stirring, for about 3 minutes. Deglaze with the boiling cream and vegetable stock, bring to the boil. Put the chicken breast fillet in the sauce and simmer with the lid on for about 5-7 minutes.

Season to taste with lemon juice, salt, pepper and chilli. Finally add the thyme leaves and stir well.

Season to taste with lemon juice, salt, pepper and chilli. Finally add the thyme leaves and stir well.

Mixed green salad tastes good with it.