Chicken Cacciatore with Linguini

Ingredients

• 4 chicken breast cutlets (about 100 g each)
• 1 onion
• 1 Garlic clove
• 400 g pizza tomatoes with herbs (canned)
• 120 ml white wine
• 1 tsp chopped oregano
• 1 tsp chopped thyme
• 220 g mushrooms
• 300 g Linguine
• 220 g green beans (cooked)
• 1 tsp chopped parsley
• Sea salt
• black pepper
• a little olive oil

Instructions

1. 1.

   Preheat the oven to 100°C.

2. 2.

   Season the chicken cutlets with salt and pepper. Cook the noodles according to package instructions in plenty of salted water. Peel, halve, and finely dice the onion and garlic. In a non-stick pan spread one drop of oil, heat it, and sear the meat on both sides until browned, then wrap in foil and bake at 100°C until cooked through. Add the onion-garlic mixture to the pan and sauté. Add thyme and oregano and pour in the pizza tomatoes. Bring to a boil, reduce heat, and simmer gently for about 15 minutes. Warm the green beans with the cooking liquid, then combine with the noodles and drain. Clean the mushrooms with a kitchen towel, optionally peel and quarter them, add them, and cook together for 2-3 minutes. Remove the meat from the oven, place it in the sauce. Distribute the noodles on four preheated plates with the beans, pour the sauce with the cutlets over them, and serve hot.