Farfalle with Italian salami, chicken breast, tomatoes and rosemary

Ingredients for 6 servings:

• 500 g farfalle or similar pasta
• 2 small onions
• 200 g Salami Spianata or similar salami
• 3 medium-sized chicken breast fillet(s)
• 6 tbsp Noilly Prat or similar vermouth
• 2 sprigs rosemary
• 2 dashes olive oil
• 5 dashes of balsamic vinegar
• 2 small cans of tomatoes
• n. B. Salt and pepper, mixed, freshly ground

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 10 minutes

1-2 hours before preparing the marinade, wash the chicken breast fillet, pat dry, and cut into bite-sized pieces (approx. 2 x 2 cm) or thin strips. Wash and chop the rosemary. Place both in a bowl, season with salt and pepper as desired, and add the vermouth. Mix well and marinate for 1-2 hours. Dice the onions and salami. Add 1-2 squirts of olive oil to a pot or deep frying pan and heat over medium heat. I always use refined olive oil for frying, as it can get quite hot. However, virgin olive oil can also be used in this dish, as the oil doesn’t overheat. Add the onions and salami and fry for about 5 minutes over medium heat. The onions should now be nice and translucent, and the fat from the salami should have rendered. Now add the marinated chicken along with the vermouth and fry on all sides for about 3-4 minutes. When the meat has a nice color, deglaze with the balsamic vinegar and reduce slightly. Add the canned tomatoes, season with salt and pepper, and simmer on low heat for at least 20-30 minutes. If you’re not pressed for time, you should let the sauce simmer for 1-2 hours. In summer, or if available, you can also use ripe, fresh tomatoes. Off-season, however, high-quality canned tomatoes are a better choice. Now cook the farfalle al dente, drain, toss with the sauce, and serve immediately. Enjoy!