Pan Pasta with Fried Chicken Breast and Truffle Leek

Ingredients

• 350 g Hilcona (pan pasta cream spinach & cheese)
• 1 stalk leek (only the white part)
• 3 shallots
• 2 tbsp butter
• white wine
• whipping cream
• ca. 100 g black truffles
• 5 tbsp truffle oil
• 4 chicken breast fillets
• oil, salt, pepper
• red port wine
• red wine
• 1 tbsp cold butter
• butter

Instructions

1. 1.

   Halve the leek, wash and cut into fine strips. Peel the shallots and finely chop them as well. Melt the butter in a pot, sauté the vegetables without browning, deglaze with wine and add cream.

2. 2.

   Let the leek mixture simmer very gently for about 20 minutes. Finely shave or mash the truffles with a fork. Add truffles, truffle oil and salt to the compacted vegetables. Taste.

3. 3.

   Season the chicken breasts and brown them in a pan with a little oil. Then keep the meat warm at 80°C. Deglaze the pan with wine, reduce strongly and bind the sauce with cold butter. Taste.

4. 4.

   Sauté the pan pasta with some butter in a pan for 5 minutes.

5. 5.

   Serve: Arrange the creamy leek mixture in the center of a preheated plate. Place the cappelloni on top. Slice the chicken breasts diagonally and arrange around the leek mixture. Pour the sauce over.