Summary

Ingredients

• 4 chicken breasts
• 100 g Parmesan or Grana Padano, in one piece
• 2 sprigs rosemary
• 2 medium onion (s)
• 1 clove garlic
• 1 hot pepper
• 2 spring onion (s)
• 500 g tomato (s), medium-sized (e.. vine tomatoes)
• 1 tablespoon tomato paste
• 1 teaspoon anchovy paste
• 1 shot balsamic vinegar
• 100 ml vegetable stock
• 1 tablespoon honey
• 1 tablespoon crème fraîche
• salt
• Pepper, black, freshly ground
• 3 tablespoon olive oil
• 300 g pasta, (linuine)

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Instructions

1. It is best to first prepare the following:
2. Peel and finely chop onions and garlic. Wash the peppers, cut in half (remove the seeds if necessary) and cut into fine slices. Put everything aside in a bowl.
3. Wash the tomatoes, cut cross-shaped on both sides, pour boiling water over them and peel off the skin. Quarter and halve. Set aside in a bowl.
4. Wash the spring onions, cut off the roots and cut into fine rings. Also put aside in a bowl.
5. Remove the rosemary needles from the stem, chop finely. Grate approx. 30 g of the parmesan. Mix both and set aside.
6. Put all remaining ingredients within reach. Set the oven to approx. 100 ° C fan oven. Slide a wire rack onto the middle rack and place an ovenproof plate on top.
7. Mis en place is ready.
8. Salt and pepper the chicken breasts on both sides. Heat the oil in a pan and briefly sear the chicken breasts on both sides (max. 2-3 minutes on each side). Place on the plate in the oven and sprinkle with the rosemary parmesan.
9. Turn the heat on the hob down to medium and sauté the onions, garlic and hot peppers in the same pan until colorless. Add tomato paste and anchovy paste, fry briefly and stir well so that nothing burns. Now add a good dash of balsamic vinegar. Set the heat to the lowest level and reduce until it is creamy. Now add the vegetable stock and honey. Briefly raise the temperature until it simmered. Then boil down on the lowest level until you have a creamy consistency.
10. During this time, prepare the linguine according to the instructions on the packet.
11. Now put the tomatoes in the pan, briefly raise the temperature until it simmered. Then reduce on the lowest setting until you have a creamy sauce.
12. During this time, switch the oven to top heat and raise the temperature to approx. 230 ° C. Always keep an eye on it, because after crispy browning it turns black very quickly.
13. Put a spoonful of crème frâiche in the pan, stir and fold in the cooked linguine.
14. Arrange the chicken breast and the tossed linguine on a plate and serve garnished with the spring onions.
15. I put the rest of the parmesan on the table, everyone can rub it to their own taste.