Chicken filet with rosemary ratatouille

Name: Chicken filet with rosemary ratatouille
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 red, yellow and green peppers; 2 Courgette; 2 Aubergines; 3 small onions; 2 Garlic cloves; 4 Tomatoes; 3 TABLESPOONS Oil; 175 ml Vegetable broth (instant); 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 5 Branches of rosemary; 2 (each 180 g) Chicken filets; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g ribbon noodles; 7-10 Tbsp Rosemary twigs

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 red, yellow and green peppers
2 Courgette
2 Aubergines
3 small onions
2 Garlic cloves
4 Tomatoes
3 TABLESPOONS Oil
175 ml Vegetable broth (instant)
7-10 Tbsp Sugar
7-10 Tbsp Pepper
5 Branches of rosemary
2 (each 180 g) Chicken filets
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g ribbon noodles
7-10 Tbsp Rosemary twigs

Directions

1
Clean, wash and cut the peppers into pieces. Clean and wash the zucchini and eggplants. Quarter the aubergines, halve the zucchini. Cut both into slices. Peel and quarter onions. Peel garlic and chop finely.
2
Pour hot water over the tomatoes and leave to stand for about 3 minutes. Take out, peel skin. Chop the tomatoes roughly. Heat 2 tablespoons of oil in a frying pan. Fry the vegetables (except the tomatoes), onions and garlic in it. Add tomatoes, stock, a pinch of sugar, pepper and 2 sprigs of rosemary, bring to the boil, cover and cook over a low heat for about 30 minutes. In the meantime, pluck the remaining rosemary needles from the stalks, wash, pat dry and chop finely. Wash the chicken fillets and dab dry. Heat 1 tablespoon of oil in a frying pan and fry the chicken fillets for about 12 minutes until golden brown all around. In the meantime cook the noodles in boiling salted water for about 8 minutes. Drain and let drain.
3
Add tomatoes, stock, a pinch of sugar, pepper and 2 sprigs of rosemary, bring to the boil, cover and cook over a low heat for about 30 minutes. In the meantime, pluck the remaining rosemary needles from the stalks, wash, pat dry and chop finely. Wash the chicken fillets and dab dry. Heat 1 tablespoon of oil in a frying pan and fry the chicken fillets for about 12 minutes until golden brown all around. In the meantime cook the noodles in boiling salted water for about 8 minutes. Drain and let drain. Take rosemary twigs from the vegetables and stir in chopped rosemary. Season with salt if necessary. Remove the chicken fillets, season with salt and pepper and cut into slices. Arrange on plates with noodles and rataoutille. Garnish with rosemary sprigs
4
Take rosemary twigs from the vegetables and stir in chopped rosemary. Season with salt if necessary. Remove the chicken fillets, season with salt and pepper and cut into slices. Arrange on plates with noodles and rataoutille. Garnish with rosemary sprigs