Allergens
Gluten
Selderij
SulfietPasta with Chicken a la Romana
Today I'm making Chicken Romana with pasta, an Italian dish featuring tender pieces of chicken, prosciutto crudo (dry-cured ham), white wine, capers, and fresh herbs like marjoram and bay leaves. On the side, I’m serving a portion of fresh vegetables including roasted pumpkin, courgette, fennel, and artichoke hearts. Enjoy!
Pasta with Chicken a la Romana
Chicken thigh fillet (better living 2 stars), prosciutto crudo (dry-cured ham), fennel, courgette, pumpkin, tomatoes, bell pepper, white onion, artichoke heart, spinach, garlic, fresh bay leaves, capers, marjoram, oregano, thyme, conchiglioni pasta [gluten], tomato purée, homemade chicken stock (contains celery), balsamic vinegar [sulphites], pepper and salt, sunflower oil.
Allergens: gluten, selderij, sulfiet.
MicrowaveMarleen's choice
Heat the pasta with the sauce and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 min
Preheat the pasta with the sauce and vegetables covered with an ovenproof dish or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.
Average weight: 540 g
