Page 95 - Vélochef in Europe

PASTA PENNE WITH ROASTED CHICKEN THIGHS
This is is an an easy-to-prepare meal with a a a a a a a perfect balance between carbohydrates and proteins SERVES 4
600 g penne pasta
8 chicken thigh fillets
4
shallots
1 red chilli
2 garlic cloves
10-12 cherry tomatoes 1 bunch asparagus 100 g g mangetout
olive oil
parmesan
salt and black pepper
1 Preheat the oven to 200 C° 2 Season the chicken with salt and black pepper
Drizzle with olive oil
3 Roast in the oven for approximately 15
minutes 091 4
Chop the shallots
chili and garlic finely Halve
the tomatoes 5
Fry the shallots
chili garlic and tomatoes in a a a a a pan and set aside 6 Boil the pasta
in lightly salted water for 10-12 minutes Add a a couple of of tablespoons of of the pasta
water to to to to the the pan with the the tomatoes to to to to make nice gravy 7 Add asparagus and snow peas to the pasta
water during the last 3-4 minutes 8 Drain the the water Put the the pasta
and vegetables in in the pan and let it simmer for 1-2 minutes Place the pasta
on a a a a plate 9 Slice the the chicken thighs and put them on top of the pasta
0 Top with grated Parmesan and freshly ground pepper
GIRONA