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

Risotto, Pasta and Rice, Poultry

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

Note

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

Ingredients

Recipe for 4 servings

For the pastasotto

300 Gr

Farfalle

150 Gr

Onion

2 Clove(s)

Garlic

125 Ml

White wine

1 Liter(s)

Chicken stock

60 Gr

Sundried tomatoes

6 Sprig(s)

Basil

1 Unit(s)

Lemon

50 Gr

Pine nuts

For the garnish

400 Gr

Chicken breast

100 Gr

Parmigiano reggiano

4 Handful(s)

Arugula salad

Preparation time: 45 min

Preheat your four at 400 °F

General preparation

Chop the onions. Slice the dried tomatoes into thin strips. Pluck the basil leaves. Toast the pine nuts in the oven for 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. Once coated with olive oil, deglaze with white wine and add the crushed garlic clove, then reduce the liquid. Add 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 the Farfalle is al dente, add a dash of lemon juice, chopped basil, toasted pine nuts and sundried tomatoes.
Preparation of chicken fillets

Season the chicken fillets with salt and pepper and sear in a hot pan with a drizzle of vegetable oil. Let them brown, then turn them over and cook another 3 minutes. Finish cooking them by transferring to a baking sheet and placing them in the oven for roughly 6 to 8 minutes.
To serve

In a bowl place the pastasotto, then place some chicken fillets on top and garnish with a handful of arugula and some Parmesan shavings.