Chicken in Italian tomato sauce

Dab the chicken breasts dry with kitchen paper and rub them with salt and pepper. Heat in a frying pan 1 tablespoon of olive oil and stir-fry the onion for 2 minutes. Put the chicken fillets there and fry until golden brown and cooked in about 10 minutes. Remove the chicken fillets from the pan and keep them warm under aluminum foil.

Add the pasta sauce and the sprouts to the shortening, stir and bring to the boil. Cover the pan and roast the sprouts over low heat for about 10 minutes. Add the cherry tomatoes after 5 minutes. Season with salt and pepper.

In the meantime, cook the tagliatelle according to the instructions on the packaging. Spread the pasta over 4 deep plates, scoop some sauce with sprouts and put a piece of chicken on top. Spoon some tomato sauce over the chicken.