Orecchiette (auricle noodles) with chicken and red wine tomato sauce

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash the shallots, put them in a small pot and bring them to the boil covered with water. Simmer shallots for 1-2 minutes, pour onto a sieve and rinse with cold water. Cut off the root ends of the shallots and press the shallots out of their skin. Halve or quarter the shallots

2. 2

   Wash the chicken fillets and dab dry. Heat 3 tablespoons of oil in a large pan and fry the fillets for 9-10 minutes, turning them over. Season with salt and pepper shortly before the end of the frying time. Take the finished chicken fillets out of the pan and wrap them in aluminium foil

3. 3

   In the meantime, wash the tomatoes, drain them and cut them in half. Peel and chop the garlic. Wash the rosemary, shake dry

4. 4

   Put 2 tablespoons of oil into the hot frying fat and fry the shallots in it. Add tomatoes and garlic, braise briefly and season with salt and pepper. Douse with red wine. Add the chopped tomatoes, olives, rosemary, bay leaf, granulated stock and sugar. Bring to the boil, cover and braise for 10-15 minutes

5. 5

   Cook the pasta in boiling salted water according to the instructions on the packet. Season red wine-tomato sauce with salt, pepper, possibly some granulated stock and sugar. Cut the chicken fillets into slices. Pour the pasta onto a sieve, drain well and fold into the tomato sauce. Arrange with chicken fillets on plates

Nutrition Facts

KCAL
730 kcal

CARBS
85 g

FATS
18 g

PROTEINS
48 g