Farfalle cooked like a risotto (pastasotto) with arugula, chicken fillets and dried tomatoes
Mains, Poultry, Risotto, Pasta and Rice
Pastasotto of farfalle topped with arugula, basil and pine nuts with chicken fillets.
IngredientsRecipe for 4 persons
For the pastasotto
For the garnish
- Olive oil
- Vegetable oil
- Salt and pepper
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.
To develop the flavor of all nuts, it is always advisable to roast them in the oven for a few minutes until golden.