INGREDIENTS
Sauce
1
big pinch of dried porcini mushrooms
400 g
ripe vine tomatoes
1
heaped tbsp tomato purée
1/2
a fresh red chilli
1
bunch of fresh basil
2 cloves
garlic
Chicken & polenta
500 g
ready-made polenta
olive oil
1
bunch of asparagus (300g)
2
x 200g skinless chicken breasts
1
few sprigs of fresh rosemary
1/2 tbsp
fennel seeds
20 g
Parmesan cheese
4
rashers of smoked pancetta
150 g
oyster mushrooms
200 g
baby spinach balsamic vinegar