for 4 person

To roast

3	yellow and red peppers, cut in half

Summer vegetable risoni

1 tbsp	olive oil
1	onion, cut into strips
2	garlic cloves, sliced
1	fennel, quartered, thinly sliced
2 tbsp	rosemary, finely chopped
1 dl	vermouth (e.g. Noilly Prat)
1 ¼ litre	water
1 ½ tsp	salt
500 g	different coloured cherry tomatoes, pierced with a knife
350 g	pasta (e.g. risoni)
80 g	artichoke hearts in oil, drained

Chicken

1 tbsp	olive oil
4	chicken breasts (each approx. 150 g)
½ tsp	salt
a little	pepper
¼ bunch	basil, leaves torn off

How it's done

To roast

Place the peppers (cut side down) on a baking tray lined with baking paper. Roast for approx. 15 mins. in the upper half of an oven preheated to 240°C until the skin is charred and starts to bubble. Remove the peppers from the oven, cover with a baking tray, leave to rest for approx. 10 mins. Carefully remove the skin, cut the pepper halves into pieces.

Summer vegetable risoni

Heat the oil in a pan. Fry the onion and garlic for approx. 3 mins. Add the fennel and rosemary, cook for approx. 2 mins. Pour in the Vermouth, reduce for approx. 2 mins. Pour in the water, bring to the boil, season with salt. Add the cherry tomatoes and pasta, cook for approx. 10 mins. until al dente, stirring occasionally. Add the artichokes and peppers in the final 2 mins.

Chicken

Heat the oil in a frying pan. Season the chicken, fry over a medium heat for approx. 8 mins. on each side, remove from the pan. Carve the chicken breasts, serve with the risoni, garnish with the basil.

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