250 g candele pasta
200g chicken breast
200ml red wine
1 tablespoon sugar
Finely slice half the carrot and onion into matchsticks, toss in olive oil and bake at 120 degrees C until crispy.
Finely chop the rest of the vegetables and brown them with the chicken breast and some mixed herbs. Add 50ml of the red wine and water to cover the chicken breast. Continue to cook until the meat is cooked. Finely slice the chicken and puree the vegetables to make a sauce.
While cooking the candele pasta, make a red wine reduction with the rest of the red wine and the sugar.
Stir the vegetable purée and chicken into the pasta and turn it onto the serving plates. Sprinkle with the red wine reduction, olive oil, dried vegetables and a tiny amount of grated parmeggiano.