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

Mains, Risotto, Pasta and Rice

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


Recipe for 4 persons

For the pastasotto

400 Gr
1 Unit(s)
1 Clove(s)
100 Ml
White wine
1 Liter(s)
Chicken stock
50 Gr
Sundried tomatoes
6 Sprig(s)
1 Unit(s)
50 Gr
Pine nuts

For the garnish

400 Gr
Chicken breast
100 Gr
Parmigiano reggiano
4 Handful(s)
Arugula salad
  • Salt and pepper
  • Olive oil
  • Vegetable oil
Farfalle cooked like a risotto (Pastasotto) rocket, chicken fillets and dried tomatoes

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.

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

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