Tagliatelle, chicken breast and green vegetables

Cut the chicken fillets in as a bag and fill the cavities with half of the basil and half of the cheese. Fold closed, fasten with a cocktail stick and sprinkle with salt and pepper. Heat 2 tbsp oil in a frying pan and fry the chicken in 13 min. Brown and done.

Meanwhile, cook the pasta al dente according to the instructions on the package. Cook the string beans in 4 minutes until al dente. Heat the rest of the oil. Fry the onion 1 min. Fry the string beans for 2 minutes. Cut 100 g of rucola coarsely and scoop with the rest of the basil through the beans. Let the arugula shrink slightly while you're shoving.

Mix the pasta through the vegetables and season with salt and pepper. Divide into 4 plates. Cut the chicken into slices and lay on the pasta. Sprinkle the rest of the arugula over it. Serve the rest of the cheese. Tasty with roasted pine nuts.