Chicken with pesto ribbon noodles, Parma ham and peppers
easy
90 mins
90 mins
Ingredients
- 1 ready-to-cook chicken (approx. 1.4 kg)
- 3-4 Stem(s) Sage
- 4 discs Parma ham
- 2 TEASPOONS Sweet peppers
- 8 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 400 g cherry tomatoes
- 7-10 Tbsp coarse sea salt
- 7-10 Tbsp black pepper
- 2 Garlic cloves
- 2 Federation Basil
- 25 g grated parmesan cheese
- 2 TABLESPOONS Pine nuts
- 200 g ribbon noodles
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash the chicken and pat dry. Tie the ends of the legs together with kitchen string. Wash sage and pat dry. Cut Parma ham into wide strips. Push about half of the ham and sage under the skin of the chicken. Mix paprika, 2 tablespoons of oil and salt.
- 2
Spread the chicken evenly on all sides. Place on the fat pan of the oven. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/4 hours. 30 minutes before the end of cooking time, spread the remaining Parma ham and sage on the chicken. Wash and clean the tomatoes, cut some in half. Sprinkle with coarse salt and season with pepper. Spread around the chicken 15 minutes before the end of cooking. Peel garlic and chop coarsely. Wash basil, dab dry, put something aside for garnishing. Puree the rest of the basil with parmesan, garlic, pine nuts and 6 tablespoons of oil. Season with salt. Prepare pasta in boiling salted water according to package instructions, drain and drain. Mix with the pesto.
- 3
Peel garlic and chop coarsely. Wash basil, dab dry, put something aside for garnishing. Puree the rest of the basil with parmesan, garlic, pine nuts and 6 tablespoons of oil. Season with salt. Prepare pasta in boiling salted water according to package instructions, drain and drain. Mix with the pesto. Serve pasta with chicken and tomatoes. Garnish with basil
Nutrition Facts
910 kcal
40 g
54 g
63 g
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