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Tagliatelle and Ballotine of Chicken in Arrabiata sauce
Tagliatelle served with chicken ballotine and a slightly spicy sauce.
Preparation: 30 mins
Season: Spring/Summer
Ingredients
Number of People
10
10
chicken fillets
12
Tomatoes, diced
8
Shallots
20
teaspoon of olive oil
10
teaspoon of Panzani Solutions Arrabiata sauce
25
g Parmesan cheese
20
basil leaves
3
garlic cloves
Salt
Pepper
Nutritional benefits
A protein-rich recipe with a good fibre content. Tagliatelle are rich in filling complex carbohydrates.
Recipe
1
The Fillets
Butterfly the chicken fillets, flatten them and set aside.
2
The stuffing
Sweat the onion, then add the tomatoes.
Turn off the heat and add the basil.
3
Assembly and cooking
Place the stuffing on the chicken fillets and roll up.
Wrap each ballotine tightly in cling film.
Poach in boiling water for 12 minutes.
Remove from the heat, unwrap and sear in a frying pan for about ten minutes.
4
The Tagliatelle
Cook for 8 minutes for al dente and 10 minutes for more melt-in-the-mouth pasta.
5
Plating
Wrap the pasta around a carving fork and arrange on the plate.
Top with the Arrabiata sauce and Parmesan cheese.
Place a ballotine on top and serve immediately.
