Pasta with Chicken and Radicchio

Ingredients

• 400 g corn‑chicken breast without skin (2 pieces)
• 160 g orecchiette pasta
• 0.5 head radicchio
• 1 tbsp rosemary needles (coarsely chopped)
• 100 ml Vegetable broth
• 1 tbsp Olive Oil
• 1 tbsp honey
• a splash of port wine
• 1 tbsp balsamic vinegar
• 1 tbsp butter
• 2 tbsp raisins
• Sea salt
• freshly ground pepper

Instructions

1. 1.

   Cook orecchiette in plenty of salted water according to package instructions until al dente.

2. 2.

   Wash, dry and cut chicken breasts into ~2x2 cm cubes. Season with salt and pepper, sear in hot oil on all sides and remove. In the same pan caramelize honey, then deglaze with balsamic vinegar, port wine and vegetable broth. Remove from heat.

3. 3.

   Wash, trim and slice radicchio into strips. Sauté in butter, add raisins and rosemary to the sauce. Return chicken pieces, simmer gently for about 2 minutes. Season with sea salt and pepper. Toss drained pasta and serve.