Pasta with Chicken and Tomatoes

Ingredients

• 4 chicken breast fillets (with skin)
• 2 lemons (juice)
• 8 garlic cloves (peeled)
• 300 g spaghetti
• 150 g red cocktail tomatoes
• 150 g yellow cocktail tomatoes
• 2 handfuls fresh young spinach leaves
• 150 g ricotta
• 2 tbsp freshly grated Pecorino (preferably Sardinian Pecorino)
• Salt
• Pepper (freshly ground)
• olive oil

Instructions

1. 1.

   Wash the chicken breasts, pat dry, brush each with 2 tbsp olive oil and season with salt and pepper. Preheat oven to 200°C. Place the meat in a heat‑proof dish and lay the garlic cloves under each breast. Mix lemon juice with 125 ml water. Roast the chicken for about 35–40 minutes, basting occasionally with the lemon water; do not flip. Five to eight minutes before finishing, arrange the washed tomatoes around the meat and continue roasting.

2. 2.

   Wash and dry the spinach, then slice into fine strips.

3. 3.

   Cook spaghetti in plenty of salted water until al dente, drain. Toss with 3 tbsp olive oil, Pecorino, generous pepper, and the sliced spinach. Remove the roasted tomatoes from the dish and fold them in. Sprinkle ricotta over the top. Plate the spaghetti immediately, place a chicken breast on each plate (break the meat off the bone if desired), drizzle with 2–3 tbsp of the pan sauce, garnish with the soft garlic, and serve hot.