Chicken Pasta with Burrata & Italian Sausage
Chicken with Burrata and Nduja
© Constantin Fischer
Chicken with Burrata and Nduja
© Constantin Fischer
For the sauce:
Ingredients (Serves 4)
4
chicken fillets
330
ml
tinned tomatoes, strained
125
ml
white wine
1
tablespoon
Nduja (spreadable, spicy Italian sausage)
1
tablespoon
honey
200
g
smoked burrata
salt
black pepper, freshly ground
olive oil
tomato oil
fresh basil leaves
For the mushrooms:
Ingredients (Serves 4)
150
g
mushrooms
1
lemon
light balsamic vinegar
Maldon sea salt
black pepper, freshly ground
peanut oil
olive oil
For the pasta:
Ingredients (Serves 4)
500
g
farfalle
salt
- Clean the mushrooms, cut off the ends and quarter them.
- Fry in a pan with a little peanut oil. Then place in a bowl, marinate with vinegar, olive oil, salt, pepper and zest from the lemon. Leave for to infuse for about 20 minutes.
- Stir the mushrooms in the marinade every now and then.
- Slowly bring the strained tomatoes with wine and honey to the boil.
- Cut the chicken fillets into cubes and add to the pan.
- Add the Nduja (use more if you like it spicier) and bring it to the boil with the chicken in the sauce. Reduce the heat and simmer until the chicken juices run clear.
- Put the pan aside and leave to infuse. Season with salt and pepper.
- To reheat just before serving, gently bring to the boil, stirring well.
- Cook the pasta in well salted water according to the instructions on the packet.
- To serve, drain the pasta and place in a bowl. Mix well with the chicken and tomato sauce. Pour over the marinated mushrooms and dot with pieces of burrata.
Finally, sprinkle over basil leaves and drizzle with olive and tomato oils.
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