Single chicken salimbimbca with linguine

Cook the pasta al dente according to the instructions on the package. Dop the thawed broad beans so that they are double-cupped.

Keep three leaves (per person) and cut the rest of the sage fine. Sprinkle the chicken around with pepper, salt and finely chopped sage. Wrap the slices of ham around it.

Heat the butter and oil in a frying pan and fry the chicken over high heat around golden brown.

Fry the leaves with sage and take out of the pan. Quench the wine.

Halve the tomatoes in the length.

Add the garden peas and tomatoes and simmer for 3-4 minutes with the lid on the pan over low heat. Season with salt and pepper.

Drain the pasta. Take the chicken out of the pan. Spoon the pasta through the sauce and on a plate. Put the chicken and the fried leaves of sage on it.