Ingredients (for 4 persons)
- 4 chicken breast fillets
- 500g ribbon noodles
- Fresh basil (approx. 250g)
- 125ml olive oil
- 3 tbsp honey (we recommend our spicy rosemary honey or our acacia honey)
- 1 red chilli pepper
- 3 cloves of garlic
- Juice of half an organic lemon
- 100g parmesan cheese
- 400 ml of cream
- 150 ml of vegetable stock
Cut the chicken breast into strips and fry well on all sides in a little olive oil.
Chop the fresh basil and mix with the chilli pepper, garlic cloves, Parmesan, lemon juice, olive oil and rosemary honey to a creamy mass
Stir the mixture into the cream and the broth, bring to the boil and allow to thicken for approx. 20 minutes. After about 10 minutes, add the fried chicken breast strips and let them cook.
In the meantime, cook the fettuccine al dente.
Sprinkle with coarse pepper and some fresh basil and pour over pasta with grated Parmesan.