Pasta with Chicken and Radicchio
Cook the orecchiette in plenty of salted water according to package directions until al dente.
Rinse the chicken breasts, pat dry and cut into approximately 2x2 cm (approximately 3/4 inch) cubes. Season with salt and pepper, saute in hot oil on all sides and remove. Add the honey to the same pan and caramelize, deglaze with vinegar, port wine and vegetable stock. Remove the sauce from the heat.
Rinse the radicchio, wipe dry, remove the core and cut into strips. Sauté in butter and add the raisins and rosemary to the sauce. Add the chicken pieces and cook together over low heat for about 2 minutes. Remove from heat. Season with sea salt and pepper. Mix in the drained pasta and serve.