Pasta with Chicken a la Romana

This is yesterday's meal, just as delicious today and €1 cheaper! Individually packaged in sustainable disposable packaging. 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 leaf. On the side, I’m serving a portion of fresh vegetables including roasted pumpkin, courgette, fennel, and artichoke hearts. Enjoy!

Chicken thigh fillet (Better Life 2 stars), prosciutto crudo (dry-cured ham), fennel, courgette, pumpkin, tomatoes, bell pepper, white onion, artichoke heart, spinach, garlic, leek, carrot, celery, celeriac, fresh bay leaf, marjoram, rosemary, thyme, capers, nutmeg, oregano, thyme, conchiglioni pasta, tomato purée, homemade chicken stock (contains celery), balsamic vinegar, 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.

Oven — 200°C, 15-25 min

Transfer to an oven dish and heat the pasta with the sauce and vegetables covered with an oven-safe plate or aluminium foil for 15-25 minutes.

Energy116,34 kcal

Protein9,5 g

Fat3,49 g

of which saturated1,02 g

Carbohydrates13,87 g

Dietary fibre1,63 g

Salt0,39 g