Pici with chicken and rosemary

Pici with chicken and rosemary

Total: 45 min. | Active: 45 min.
Nutritional value / person: 776 kcal
, Fat: 19 g
, Carbohydrate: 99 g
, Protein: 48 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pistachio crumb

2 tbsp oil
40 g panko breadcrumbs
30 g unsalted, shelled pistachios, coarsely chopped
¼ tsp chilli flakes
¼ tsp salt

Pici

500 g Fine Food Pici
salted water, boiling

Chicken

1 tbsp oil
450 g diced chicken
½ tsp salt
a little pepper
1 sprig rosemary

Sauce

100 g ricotta
½ dl white wine
¼ tsp salt
a little pepper
2 sprig rosemary, roughly chopped
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How it's done

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Pistachio crumb

Heat the oil in a non-stick frying pan, reduce the heat. Stir fry the breadcrumbs and pistachios for approx. 4 mins., season, remove, set aside.

Pici

Cook the pasta in boiling salted water until al dente. Set aside approx. 250 ml of the cooking water, drain the pasta.

Chicken

Heat the oil in the same pan. Season the chicken, fry in batches along with the rosemary for approx. 8 mins., remove and set aside.

Sauce

Add the ricotta, wine and reserved cooking water to the same pan, stir until smooth, season. Add the pasta and chicken, mix and heat gently, plate up. Sprinkle the pistachio crumb and rosemary on top.

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