Goat cheese pasta with asparagus and dried tomatoes

Ingredients for 3 servings:

• 250 g pasta (e.g. spirelli)
• salt water
• 200 g chicken breast
• 500 g asparagus, green
• 100 g tomatoes, dried
• 100 g goat’s cheese (coins)
• 100 ml white wine for soaking the tomatoes
• 100 ml water to soak the tomatoes
• n. B. garlic
• 1 tsp herbs de Provence
• salt and pepper
• 1 handful of basil leaves, fresh

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 30 minutes

Mediterranean pan with chicken

I like to marinate meat a few hours in advance with garlic, a little oil, and the right spices. But it’s not necessary. It’s best to soak the sun-dried tomatoes in a 1:1 water-white wine mixture for a few hours to soften them. If you’re in a hurry, you can also boil them briefly (about 3 minutes). Add the pasta to the pan in salted water. Peel the bottom of the asparagus. At about the same time as the pasta, cook in a second pot with a little water and a little salt for about 10 minutes. The pasta and asparagus will then be ready at the same time. A steamer basket over the pasta is, of course, the professional version. Meanwhile, dice the chicken breast and fry in hot oil with a little garlic until the cubes are browned on the outside but not yet cooked through. Cut the asparagus into pieces about 3 cm long and add them to the meat along with the pasta, frying briefly. Finally, add the sun-dried tomatoes (quartered). Crumble the goat’s cheese, fold it in, and season well. Cut the basil leaves into strips and sprinkle over the dish.