Gezinsvriendelijk
In te vriezenAllergens
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’ll serve a portion of fresh vegetables including roasted pumpkin, courgette, fennel, and artichoke hearts. Enjoy!
Chicken thigh fillet (better living 2 stars), prosciutto crudo (dry-cured ham), fennel, courgette, pumpkin, tomatoes, bell pepper, artichoke heart, spinach, leek, white onion, garlic, carrot, celery, celeriac, fresh bay leaves, 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 (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, so transfer to an oven dish.
Average weight: 540 g