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.