Tomato Trio with Chicken and Greens on Pasta Bows
Delicious tomatoes picked, dried and grated, combined with a hint of balsamic vinegar and olive oil accompanied by juicy pieces of chicken, black olives, basil, arugula under a layer of grated Italian cheese… pure poetry, which is reflected in the taste 😉! Tasty, yet easy, fast and pleasant to prepare.
Ingredients
| 2 SERVINGS | 4 SERVINGS | |
|---|---|---|
| SAUCE | ||
| – chicken breast | 1 large | 2 large |
| – tomatoes | 2 | 4 |
| – red onion | 1 small | 1 large |
| – garlic | 2 cloves | 4 cloves |
| – sundried tomatoes | 30 g | 60 g |
| – black olives | 30 g | 60 g |
| – basil | 2 sprigs | 4 sprigs |
| – balsamic vinegar | 2 tbsp | 4 tbsp |
| – tomato passata | 2 tbsp | 4 tbsp |
| PASTA | ||
| – farfalle pasta | 200 g | 400 g |
| TO SERVE | ||
| – arugula | 50 g | 100 g |
| – Grana Padano cheese | 40 g | 80 g |
You will need
salt, pepper, sugar, vegetable or olive oil, large pot, pan, bowl, grater, strainer.
*** Where necessary, in the meal preparation instructions, we provide ingredient quantities for 2 servings (4 servings). ***
| NUTRIENTS | 100g | 1 SERVING |
|---|---|---|
| Energy | 505.4 kJ | 2867.9 kJ |
| Energy | 120.2 kcal | 682.2 kcal |
| Fat | 2.3 g | 13.2 g |
| of which saturates | 0.9 g | 4.8 g |
| Carbohydrate | 14.9 g | 84.4 g |
| of which sugars | 2.8 g | 15.6 g |
| Added Sugar | 0.0 g | 0.0 g |
| Protein | 9.3 g | 52.7 g |
| Salt | 0.2 g | 1.4 g |
Recipe
1.
Cut the chicken into medium-sized pieces (2×2 cm) and sprinkle lightly with salt and pepper.
Peel the onion and cut into small cubes. Wash the tomatoes and cut them into wedges. Peel the garlic and chop it into your preferred size (it doesn’t have to be fine).
Rinse the arugula and basil sprigs in a strainer. Grate the Italian cheese on a fine grater. Cut the sundried tomatoes into thin strips.
2.
Boil water for pasta – 1 litre of water with 1 tsp of salt and a few drops of olive oil. Put the pasta into the boiling water and cook for about 12 minutes. Then strain it in a sieve and pour it back into a warm pot without water.
At the same time, heat the oil in a frying pan, add the chicken and fry for about 3 minutes on each side, until golden brown. Remove the finished chicken from the pan on the plate and pour a little oil (about 1 tbsp) into the pan again.
3.
Put the onion and garlic into the hot frying pan, add the tomatoes, passata and sundried tomatoes, 1 tbsp (2 tbsp) of balsamic vinegar, a pinch of sugar and salt, and pepper to taste. Simmer the tomato sauce for about 7 minutes. Add the previously fried chicken and black olives and cook for another 3 minutes.
4.
In the meantime, chop the basil, add 2 tbsp (4 tbsp) of oil, 1 tbsp (2 tbsp) of balsamic vinegar, a pinch of sugar, salt and freshly ground pepper.
5.
Add the basil dressing to the pasta sauce and mix.
6.
Pour the sauce into the noodle pot and mix thoroughly. Arrange the arugula nests on the plates, put the pasta, and sprinkle the dish generously with the grated Italian cheese. Buon Appetito!
