|
|
- 600 GRAM CHICKEN FILLET
- 1/2 CUP ORANGE JUICE
- 1/4 CUP CAMPARI
- 2 CUPS CHICKEN STOCK
- 50 GRAM BUTTER, in cubes
- 2 TBSP CORN STARCH
|
|
- 500 GRAM CHICKEN FILLET, cut
- 400 GRAM
FRESH PASTA
- 2 CLOVES GARLIC, CRUSHED
- 2 TBSP PESTO
- 50 GRAM WALNUTS, chopped
- 50 GRAM CHEESE, grated
- 3/4 CUP
CHICKEN STOCK
- 4 TBSP
CREAM
- 50 GRAM
DRIED TOMATOES, cut
- 2 TBSP CORN STARCH
|
Bring the chicken stock to the boil, put in the chicken fillet and simmer
for 5 minutes. Put the heat off, leave the chicken fillet in for 25 minutes
with the lid on the pan. In the meantime, dissolve the corn starch in a few
tablespoons orange juice, heat the rest of the orange juice, add 1/2 dl
chicken stock from the chicken fillet, add the corn starch, stir until nice
and thick. Put the heat off, stir in the campari and add slowly the butter,
while beating with a whisker. Slice the chicken fillet and serve with the
sauce, decorated with a piece of orange peel.
|
Soak the dried tomatoes in hot water for 10 minutes. Stir-fry the chicken
and garlic for 10 minutes, add the tomatoes, the pesto and the chicken
stock. Dissolve the corn starch in the cream and add to the chicken mixture.
Heat until the sauce thickens. Cook the pasta for a few minutes. Put the
pasta on a plate, pour the sauce over and sprinkle with cheese and nuts.
|
