Spinach Pasta with Thyme Chicken and Tomatoes

Ingredients

• 2 chicken breast fillets (≈350 g each, with skin and bone)
• 4 sprigs thyme
• olive oil (for the roasting pan)
• Salt
• black pepper (freshly ground)
• 400 g cherry tomatoes
• 3 tbsp olive oil
• 1 tsp liquid honey
• 2 shallots
• 1 Garlic clove
• 75 ml dry white wine
• 400 g small tube pasta
• 1.2 l poultry stock
• 300 g fresh baby spinach
• 125 g Roquefort cheese
• 1 tsp lemon zest (unprocessed)

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Wash, pat dry, and slightly loosen the skin of the chicken breasts. Pinch thyme sprigs together and tuck them under the meat. Place the chicken in an oiled roasting pan, season with salt and pepper, and bake for about 35 minutes. Wash the tomatoes, leave stems if desired, and add to the pan during the last 15 minutes. Drizzle with 1 tbsp oil, pour honey over, season again, and finish baking together.

3. 3.

   Meanwhile, peel and finely chop shallots and garlic. In remaining oil, sauté until translucent. Deglaze with wine, add pasta, and top with about 600 ml stock. Cook pasta al dente, adding more stock as needed. Wash and trim spinach. Cube the cheese. Mix both into the pasta, let spinach wilt, and season with lemon zest and salt.

4. 4.

   Separate meat from bone, slice, and arrange on a plate with tomatoes and pasta.