Majorcan tomato escalope pan

Name: Majorcan tomato escalope pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Onions (80 g each); 2 Garlic cloves; 10 (à 50 g) small tomatoes; 250 g Chorizo sausage; 3 TABLESPOONS Olive oil; 750 ml Poultry broth (instant); 300 g Penne noodles; 4 (175 g each) Chicken filets; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 Stem(s) Marjoram

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Onions (80 g each)
2 Garlic cloves
10 (à 50 g) small tomatoes
250 g Chorizo sausage
3 TABLESPOONS Olive oil
750 ml Poultry broth (instant)
300 g Penne noodles
4 (175 g each) Chicken filets
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 Stem(s) Marjoram

Directions

1
Peel onions and garlic. Halve onions and cut lengthwise into strips. Chop garlic finely. Wash and halve the tomatoes. Peel the skin from the sausage and cut the sausage into pieces.
2
Heat a tablespoon of oil in a saucepan. Fry the chorizo for two minutes. Add the onions, tomatoes and garlic and fry for four more minutes. Pour in the broth and add the pasta. Cook the pasta over medium heat for twelve minutes. Wash the meat and dab dry. Heat two tablespoons of oil in a coated pan. Season the meat with salt and pepper and fry in the pan for ten minutes until golden brown all around. Wash the marjoram, dab dry and remove coarse stalks. Finely chop the marjoram.
3
Wash the meat and dab dry. Heat two tablespoons of oil in a coated pan. Season the meat with salt and pepper and fry in the pan for ten minutes until golden brown all around. Wash the marjoram, dab dry and remove coarse stalks. Finely chop the marjoram. Add meat and marjoram to the noodles. Season the noodles with salt and pepper and arrange on preheated plates.