Romani Chicken and Dumplings

  • 10 portions
  • 808 kcal/p.


  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.

Recipe Details

1kgChicken breast fillet, without skinCut into 1cm thick strips
15grParsley, fresh 
15grBasil, fresh 
10grBlack pepper, cracked 
100mLOlive oil 
100mLWhite wine, dry 
500grPlain flour 
750grSpaghetti, dried 
750mLBUITONI Sugo al Pomodoro (Tomato Coulis) 


Nutritional Analysis

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