One-pot spaghetti with chicken, grapes, and walnuts in rosemary-gorgonzola sauce

Ingredients for 2 servings:

• 180g spaghetti
• 250 g chicken breast fillet(s)
• 125 g grapes
• 1 m.-large shallot(s)
• 1 garlic clove(s)
• 75 g Gorgonzola Dolce
• 500 ml chicken broth
• 100 ml dry white wine
• 50 ml milk
• 2 tsp, sautéed rosemary, dried
• ½ tsp fennel seeds, ground
• 40 g walnuts
• 25 ml lemon juice
• 10 g clarified butter
• 1 tbsp olive oil
• n. B. Black pepper, coarsely ground from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut the chicken breast fillet into strips. Wash the grapes and halve them lengthwise. Peel the shallot and dice finely. Peel the garlic and press or finely chop it. Remove the rind from the Gorgonzola and cut it into pieces. Roughly break the walnuts. Heat the clarified butter in a high, wide pan and sear the meat for about 2 minutes over high heat, until no raw bits are visible. Reduce the heat to medium-low, remove the meat, and set aside, covered. Pour olive oil into the now empty pan. Add the shallot and garlic and sauté both for about 3 minutes until translucent. Deglaze everything with the white wine, reduce for about 1 minute, and then pour in the chicken stock. Add the milk and rosemary and heat everything through. Then add the Gorgonzola and melt while stirring over high heat. Bring everything to a boil. Add the spaghetti and cook with the lid on for about 7 minutes. Add the grapes, ground fennel seeds, and browned meat and cook for another 5 minutes, until the spaghetti is al dente and the sauce has thickened slightly. Remove the lid toward the end. Finally, season with lemon juice. When serving, season with fresh, coarsely ground black pepper and scatter the walnuts over the top. Tips: I used spaghetti with a cooking time of about 11 minutes. Using dark grapes creates a nice color contrast. Make sure the pan isn’t too hot from searing the meat when sautéing the shallots, otherwise the shallots and garlic will brown too quickly. Reduce the heat well in advance.