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Farfalle cooked like a risotto (pastasotto) rocket, chicken fillets and dried tomatoes |

Risotto, Pasta and Rice

Pastasotto of farfalle topped with arugula, basil and pine nuts with chicken fillets.

Note

To develop the flavors of all nuts, it is always advisable to roast them in the oven a few minutes until golden.

Ingredients

Recipe for 4 portions

For the pastasotto

300 Gr

Farfalle

150 Gr

Onion

2 Clove(s)

Garlic

100 Ml

White wine

1 Liter(s)

Chicken stock

50 Gr

Sundried tomatoes

6 Sprig(s)

Basil

1 Unit(s)

Lemon

50 Gr

Pine nuts

For the garnish

400 Gr

Chicken breast

60 Gr

Parmigiano reggiano

4 Handful(s)

Arugula salad

4 Dash

Balsamique caramel

Preparation time: 30 min

Preheat your four at 400 °F

General preparation

Chop the onions. Cut into thin strips the dried tomatoes. Snip basil leaves . Toast the pine nuts in oven 4-6 minutes. Squeeze the lemon juice. Prepare parmesan shavings using a vegetable peeler.
Preparation of Farfalle

Sweat the onions in olive oil in a saucepan, then add the farfalle. When these are coated with olive oil, deglaze with white wine and add the crushed garlic clove, then reduce. Add in some chicken stock to cover your pasta and let reduce. Then add the broth ladle by ladle as many times as necessary to cook the pasta (like risotto). When Farfalle is al dente, add a dash of lemon juice, chopped basil, Parmigiano parmesan (50g) grated, toasted pine nuts and sundried tomatoes.
Preparation of chicken fillets

Season the chicken fillets with salt and pepper and sear in a hot pan in a drizzle of vegetable oil. Let them brown, then turn them over and cook 3 minutes per side. Finish the cooking in the oven during 6 to 8 minutes.
To serve

Arrange in a bowl the pastasotto, place some chicken fillets on top, and garnish with a handful of arugula and some Parmesan (50g) shavings.