Save
ingredients
Pasta
350 g, farfalle
Salt
Chicken
400 g, breast
Paprika
1 pinch
Onion
1 each
Garlic
2 cloves
Butter
2 tbsp
Peas
200 g
Vegetable stock
100 ml
Sesame
2 tbsp, seeds
Cheese
2 tbsp, Parmesan
Pepper
Coriander
to garnish
Preparation
Cook the pasta in plenty of salted water until al dente. Slice the chicken breast and dust with paprika. Peel and finely chop the onion and garlic.
Heat the clarified butter in a frying pan and sweat the onion and garlic. Add the peas and sweat for 2 minutes.
Add the vegetable stock and bring to the boil. Add the chicken and cook very gently for about 5 minutes, or until done. Mix with the sesame seeds and Parmesan.
Drain the pasta and mix with the chicken. Season to taste with pepper and serve in bowls, garnished with coriander.
