Heat plenty of water in the kettle. Pour plenty of hot water* into a large pot, add plenty of salt* and bring to the boil. Peel the garlic. Pick off the oregano leaves and chop finely.

Put the fettuccine in the pot of boiling water* and cook for 11 - 12 minutes until al dente. Then drain the pasta through a sieve, collecting 100 ml of the cooking water. Put the fettuccine back in the pot. In the meantime, continue with the recipe.

Cut the chicken breast fillets into 3 strips each. In a large bowl, mix the chicken with mustard, mayonnaise, salt* and pepper*. Add the breadcrumbs and chopped oregano and coat the chicken all over with them. Roast the sunflower seeds in a large pan for 1-2 minutes, then place in a tall mixing bowl.

Add the basil with stems, basil paste, garlic, grated hard cheese, chicken stock, 3 tbsp olive oil*, 1 tsp vinegar* and half of the reserved cooking water to the sunflower seeds in the tall mixing bowl and mix with a hand blender to make a pesto. Season with salt* and pepper*. Add the pesto to the pasta and mix well. Tip: If the pesto is not creamy enough, add more cooking water.

Heat 1 tbsp oil* in the pan from step 3. Fry the breaded chicken strips in it for 3 - 4 minutes on each side over medium heat until they are crispy and no longer pink inside.

Divide the fettuccine with pesto between deep plates, arrange the fried chicken fillets on top and enjoy. Enjoy!