Linguine with caprese chicken in tomato sauce

Name: linguine with caprese chicken in tomato sauce
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 125 g Mozzarella; 1 meat tomato; 400 g free range chicken fillet; 15 g fresh basil; 425 ml sifted velvety basil tomatoes bottle; 300 g linguine; 350 g fresh green asparagus; 75 g arugula

From the oven: chicken fillets filled with mozzarella, tomato and basil. Baked in tomato sauce and served with linguine with green asparagus.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C. Cut the mozzarella and tomato into slices.
Cut the chicken fillets lengthways with a sharp knife until you can open them. Make sure the patches are about the same thickness.
Fill the chicken fillets with the mozzarella, tomato and basil.
Put the sieved tomatoes in the oven dish. Divide the stuffed chicken over the sauce. Bake in the oven for about 25 minutes.
Meanwhile, cook the linguine according to the instructions on the package. Remove the woody bottom of the asparagus and halve them.
Spread the asparagus over a griddle covered with parchment paper. Put the plate in the oven for the last 8 min.
Take the chicken and asparagus out of the oven. Cut the chicken into slices. Mix the tomato sauce with the linguine and asparagus.
Divide the arugula over deep plates. Divide the linguine over the arugula and lay the chicken on it. Garnish with the basil.