Chicken Medallions on Herbed Top Noodles

Bring plenty of water for the pasta to a boil, add salt and cook the pasta slightly less than al dente. Meanwhile, slice the chicken fillets flat and cut each fillet into three equal-sized medallions. Heat the oil in a skillet and fry the medallions on both sides for about 2 minutes until nicely colored, season with salt and pepper. Strain the pasta, bring to the boil together with the whipping cream and boil down briefly to a creamy consistency, add the chopped herbs and season with salt and pepper. Arrange the pasta in the middle of warm plates, place three chicken medallions on each, halve the tomatoes and garnish each plate with them and fresh cress.

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