Toscaanse kippasta

725 kcal 53g eiwitten

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Make the marinade with 3 tablespoons of Italian herbs, pressed garlic, black pepper, balsamic and mayo.

Step 2

Clean the chicken fillets. Flatten the chicken so it is the same thickness everywhere in a freezer bag.

Step 3

Add the marinade to the bag of chicken, making sure everything is well distributed on all sides of the chicken fillets.

Step 4

Zet een ketel met gezouten water op het vuur.

Step 5

Fry the chicken fillets on a medium-high heat in a pan. 5 minutes per side. Inside, the chicken should be 68-70 degrees Celsius. Let the chicken rest.

Step 6

Make the sauce. Cut the sun-dried tomatoes until a paste. Cut the cherry tomatoes. Cut the shallot in small pieces and garlic. In a pot, fry in olive oil until light brown, add balsamic vinegar to caramelize. Deglaze with white wine and let the alcohol evaporate. Lower the heat and add the ricotta, Parmesan cheese and stir until well combined. Add pasta water.

Step 7

Put the pot with sauce on low heat and add the spinach. Stir frequently.

Step 8

Kook de pasta 10 minuten.

Step 9

Cut the chicken into pieces.

Step 10

When the sauce has thickened and the spinach has shrunk, add the chicken and pasta. Add salt if necessary.