Pastasotto with chicken filet

Name: Pastasotto with chicken filet
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 TABLESPOONS Pine nuts; 4 Chicken fillets (approx. 150 g each); 3 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper; 2 TEASPOONS Vegetable broth (instant); 1 Onion; 1 Garlic clove; 80 g dried soft tomatoes; 350 g rice shaped noodles (e.g. Kritharaki); 150 ml dry white wine; 1 collar Arugula; 60 g Parmesan (piece); 100 g Apricot Jam

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 TABLESPOONS Pine nuts
4 Chicken fillets (approx. 150 g each)
3 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper
2 TEASPOONS Vegetable broth (instant)
1 Onion
1 Garlic clove
80 g dried soft tomatoes
350 g rice shaped noodles (e.g. Kritharaki)
150 ml dry white wine
1 collar Arugula
60 g Parmesan (piece)
100 g Apricot Jam

Directions

1
Roast the pine nuts in a pan without fat until golden brown and take them out. Wash the chicken fillets and pat them dry. Heat 2 tablespoons of oil in a frying pan and fry the fillets for 6-7 minutes on each side.
2
Season with salt and pepper.
3
Meanwhile boil 650 ml of water and dissolve the stock in it. Peel and chop onion and garlic. Dice the tomatoes. Heat 1 tablespoon of oil in a large pot. Fry onion, garlic and tomatoes.
4
Add pasta and wine, bring to the boil. Simmer over medium heat for about 10 minutes, adding hot stock gradually and stirring more often to prevent the pasta from sticking to the bottom of the pot.
5
Meanwhile clean, wash, drain and roughly chop the rocket. Grate the Parmesan finely. Add jam and approx. 5 tbsp. water to the chicken fillets in the pan, bring to the boil and turn the fillets in the sauce.
6
Take the pan off the stove.
7
2⁄3 Mix parmesan into the pasta sotto. Season to taste with salt and pepper. Fold in the rocket salad. Arrange the pasta sotto with chicken fillets, drizzle sauce over it. Sprinkle Pastasotto with remaining Parmesan and pine nuts.