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Romani Chicken and Dumplings

Romani Chicken and Dumplings
Romani Chicken and Dumplings
  • Number of servings
    10

Romani Chicken and Dumplings

Ingredients
Sugo Al Pomodoro Tomato Coulis
BUITONI Sugo al Pomodoro (Tomato Coulis Sauce) 3kg x 6
  • 1 kg Chicken breast fillet, without skin Cut into 1cm thick strips
  • 3 ea Garlic Cloves
  • 15 gr Parsley, fresh
  • 15 gr Basil, fresh
  • 10 gr Black pepper, cracked
  • 100 mL Olive oil
  • 10 gr Salt
  • 200 gr Onion Chopped
  • 100 mL White wine, dry
  • 2 ea Shallots Chopped
  • 20 ea Dumplings
  • 500 gr Plain flour
  • 200 gr Eggs Beaten
  • 750 gr Spaghetti, dried
  • 750 mL BUITONI Sugo al Pomodoro (Tomato Coulis)
Preparation
  • 1
    In a large pan lightly fry onion, garlic, parsley and basil in olive oil for approximately 3 minutes until onion is transparent. Add chicken and fry until light brown. Add wine and simmer until half reduced. Add BUITONI Tomato Coulis, black pepper and salt. Cover and simmer for approximately 20 minutes.
  • 2
    To prepare dumplings, sift flour, salt and pepper into a bowl. Gently mix in the tarragon. Make a well in the flour and gently blend in eggs until a smooth paste forms. Cook in boiled, salted water in one teaspoon drops until dumplings float.
  • 3
    Strain dumplings and add to the chicken. Simmer a further 10 minutes, so that the dumplings absorb the flavour.
  • 4
    Serve on a bed of al dente Spaghetti, and garnish with chopped shallots.
Nutritional analysis per serving  
Energy (Kj) 3382
Energy (Kcal) 808
Protein (g) 44
Fats, total (g) 15
Fats, saturated (g) 2.9
Carbohydrate, total (g) 119
Sugars, total (g) 23
Sodium (mg) 898

 

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