Grilled chicken fillet with creamy vegetable pasta

Name: grilled chicken fillet with creamy vegetable pasta
Total time: 30 min
Yield: 4
Ingredients: 4 free range chicken fillets; 5 tablespoon sunflower oil; 2 toes garlic; 6 tablespoon leaf parsley; 350 gram fusilli tricolore; 400 gram stir fry vegetables chestnut mushroom; 100 ml White wine; 250 ml cooking cream; 4 tablespoon grated parmigiano reggiano; 3 tablespoon parsley; 3 tablespoon extra virgin olive oil

Ingredients

Directions

Let the chicken come to room temperature in the package for half an hour.
Preheat the oven to 80 ° C with an oven dish.
Bring a large pot of water with salt to the boil for the pasta.
Heat a grill pan over a high heat.
Rub the chicken fillets with salt and then with the oil.
Cook them for about 3 to 4 minutes per side in the grill pan, then let them continue for 5 to 10 minutes under aluminum foil in the oven dish in the oven.
Cut the garlic into slices and roughly chop the leaf parsley.
Now put the fusilli in the boiling water and cook them al dente.
Heat a skillet over high heat and fry the vegetables with the remaining oil and garlic for 3 minutes.
Add the wine and simmer for 1 minute.
Add the cream and then boil for about 5 minutes.
Now lower the heat.
Let the pasta drain and mix well with the vegetables.
Season with pepper, salt and cheese.
Cut the chicken fillet with a long sharp knife.
Serve the vegetable pasta in warm deep plates with the chicken fillet on top.
Sprinkle with the parsley and drizzle with olive oil.