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Chicken breasts with summer vegetable risoni
30 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 635
  • Fat about 12g
  • Carbohydrates about 75g
  • Protein about 50g
This is needed
This is needed for 4 people
To roast
  • 3 yellow and red peppers, cut in half
Summer vegetable risoni
  • 1 tbsp olive oil
  • 1 onions, cut into strips
  • 2 garlic clove, sliced
  • 1 fennel, quartered, thinly sliced
  • 2 tbsp rosemary, finely chopped
  • 1.25 litres water
  • 1.5 tsp salt
  • 500 g different coloured cherry tomatoes, pierced with a knife
  • 1 dl vermouth (e.g. Noilly Prat)
  • 350 g pasta (e.g. risoni)
  • 80 g artichoke hearts in oil, drained
  • a little pepper
  • 0.5 tsp salt
  • 1 tbsp olive oil
  • 4 chicken breasts (each approx. 150 g)
  • 0.25 bunch basil, leaves torn off
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And that's how it's done
And that's how it's done
To roast
Place the peppers (cut side down) on a baking tray lined with baking paper. Roast for approx. 15 mins. in the upper half of an oven preheated to 240°C until the skin is charred and starts to bubble. Remove the peppers from the oven, cover with a baking tray, leave to rest for approx. 10 mins. Carefully remove the skin, cut the pepper halves into pieces.
Summer vegetable risoni
Heat the oil in a pan. Fry the onion and garlic for approx. 3 mins. Add the fennel and rosemary, cook for approx. 2 mins. Pour in the Vermouth, reduce for approx. 2 mins. Pour in the water, bring to the boil, season with salt. Add the cherry tomatoes and pasta, cook for approx. 10 mins. until al dente, stirring occasionally. Add the artichokes and peppers in the final 2 mins.
Heat the oil in a frying pan. Season the chicken, fry over a medium heat for approx. 8 mins. on each side, remove from the pan. Carve the chicken breasts, serve with the risoni, garnish with the basil.