Sliced Chicken Breast in Tomato Cream with Basil Noodles

Cut chicken breast into fine slices. Make pasta in light salted water al dente, drain cooled, drain well. Clean spring onions, cut (slice) into rolls. Cut cress into small pieces.

Rub mushrooms well with kitchen paper and cut into quarters. Pluck basil, cut into strips. Rub off thyme. Peel tomatoes, remove seeds and cut fillets.

Fry meat briefly in hot clarified butter. Add spring onions and mushrooms, sauté, add thyme. Pour tomato juice over all and bring to the boil.

Add whipped cream and season with salt and pepper, cook until al dente. Finally, fold in tomato fillets. Sauté pasta in hot clarified butter, sprinkle in basil and season with salt, pepper and nutmeg.

Serve:

Arrange cutlets in deep dish, pile pasta to the side, sprinkle cress all around.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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