500 g cherrytomater
250 g feta/salatost blok (fx Puck salatost)
2 fed hvidløg, hakket fint
2 spsk olivenolie
35 g pinjekerner
Friskkværnet peber
Evt. lidt tørret timian og oregano
Frisk basilikum
500g frisk fettucine
600g kyllingebryst eller inderfilet
Skær osteblokken over på midten og læg stykkerne i et ildfast fad
Fordel tomaterne rundt om osten og kom hvidløg, pinjekerner, olivenolie og krydderier over.
Sæt fadet i ovnen ved 200 grader varmluft i 10 minutter.
Skær imens kyllingen i stykker på ca. 2 x 2 cm og fordel stykkerne oven på tomaterne – og sæt
tilbage i ovnen i yderligere 15-20 min.
Kog imens pastaen i saltet vand efter anvisning på pakken.
Tag fadet ud og kom pastaen op i fadet. Rør ingredienserne let sammen, til osten er næsten opløst.
Tilsæt evt. lidt af pastavandet for at få sovsen til at blive mere cremet.
Pynt fadet med hakket frisk basilikum og server.
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