Noodles with Chicken and Tomatoes
- 4 Chicken breasts (with skin)
- 2 lemons (Juice)
- 8 garlic (peeled)
- 300 grams Spaghetti
- 150 grams Red Cherry tomatoes
- 150 grams yellow Cherry tomatoes
- 2 handfuls fresh baby Spinach
- 150 grams Ricotta cheese
- 2 tablespoons freshly grated pecorino romano (Preferably Sardinian pecorino)
- freshly ground peppers
- olive oil
Rinse the chicken, pat dry and season with 2 tablespoons of oil, salt and pepper. Preheat the oven to 200°C (approximately 400°F). Place the chicken into an ovenproof dish with the garlic cloves underneath. Mix the lemon juice with 125 ml of water (approximately 4 ounces). Roast the chicken for 35-40 minutes, sprinkling occasionally with the lemon water. About 5-8 minutes before the end of cooking, add the rinsed tomatoes around the meat.
Rinse the spinach and spin dry, then cut into fine strips.
Cook the pasta in plenty of salted water until al dente. Remove from the water and mix with 3 tablespoons of olive oil, pecorino, pepper and spinahc. Lift the tomatoes from the pan and stir into the pasta. Crumble the ricotta on top. Arrange the pasta onto plates and put a chicken breast on each plate on top of the pasta. Drizzle with 2-3 tablespoons of the juices and serve immediately, garnished with the roasted garlic.