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
One ovenproof dish (holding approx. 2 ½ l)
How it's done
Place the chicken in a bowl, add 1 tbsp of oil, ground cardamom, salt and pepper, mix. Heat the remainder of the oil in a non-stick frying pan. Brown the chicken for approx. 3 mins. all over, transfer to the roasting tin, add the grapes.
Stir fry the shallots and garlic in the same frying pan for approx. 3 mins. Pour in the balsamic and reduce a little. Stir the cornflour into the stock, pour into the pan, bring to the boil. Pour the sauce into the roasting tin.
Approx. 30 mins. in the centre of an oven preheated to 180 °C.
Cook the pasta in boiling salted water until al dente. Set aside approx. 100 ml of the cooking water, drain the pasta, then return it to the pan. Add the mascarpone and the reserved cooking water, mix, season. Serve the pasta with the chicken and grapes.
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