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🍝 Orecchiette Pasta with Honey-Balsamicum Chicken and Radicchio

580 kcal · 30 min · 4 servings

Ingredients

• 400 g Corn chicken breast skinless (2 Corn chicken breasts)
• 160 g Orecchiette pasta
• 0.5 head Radicchio
• 1 tbsp Rosemary needle (coarsely chopped)
• 100 ml Vegetable broth
• 1 tbsp Olive oil
• 1 tbsp Honey
• 1 splash Port wine
• 1 tbsp Balsamic vinegar
• 1 tbsp Butter
• 2 tbsp Raisins
• Sea salt
• Pepper (from the mill)

Instructions

1. 1. Bring a large pot of water to a boil and add plenty of salt.
2. 2. Cook the orecchiette pasta in the water according to the package instructions until al dente (still firm to the bite).
3. 3. Rinse the chicken breasts and pat them dry with a kitchen towel.
4. 4. Cut the meat into cubes of approximately 2 by 2 centimeters.
5. 5. Season the chicken cubes with salt and pepper.
6. 6. Heat oil in a large pan and fry the chicken pieces on all sides.
7. 7. Remove the fried chicken from the pan and set it aside.
8. 8. Add honey to the same hot pan and let it caramelize slightly.
9. 9. Deglaze the pan with balsamic vinegar, port wine, and vegetable broth.
10. 10. Remove the pan from the heat so the sauce does not continue to cook.
11. 11. Wash the radicchio and remove the hard core in the center.
12. 12. Cut the radicchio into thin strips.
13. 13. Melt butter in a separate pan and sweat the radicchio strips in it.
14. 14. Add the raisins and fresh rosemary to the radicchio pan.
15. 15. Mix the radicchio vegetable with the prepared honey sauce.
16. 16. Return the chicken cubes to the pan with the sauce.
17. 17. Let everything simmer together over low heat for about 2 minutes.
18. 18. Season the sauce with sea salt and black pepper.
19. 19. Drain the cooked pasta and add it to the pan.
20. 20. Toss the pasta well with the sauce and serve the dish.

Nutrition per serving

• kcal: 580
• Protein: 42 g · Fett/Fat: 14 g · Carbs: 72 g