Chicken roulade with vegetable macaroni

Heat the oil in an ovenproof frying pan or roasting pan and fry the chicken roll around brown. Spoon the onions and the garlic, add 150 ml of water and sprinkle with salt and plenty of black pepper.

Roast the roulade in the oven according to the instructions on the packaging. Add the tomatoes and cauliflower florets for the last 12 minutes and put them in the cooking liquid for a moment. Cook the macaroni according to the instructions on the package.

Pile the basil leaves together and cut into strips, leaving small leaves whole. Remove the roulade from the frying pan or roasting pan. Drain the macaroni and scoop it with the basil with the vegetables with cooking liquid.

Cut the chicken roll into slices and serve the macaroni with vegetables.