Chicken Mozzarella Pasta with Sun-dried Tomatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g chicken fillet (s)
- 150 g tomato (s), dried in oil
- 1 teaspoon chilli flakes
- 1 teaspoon oregano
- 200 g whipped cream
- 1 tablespoon chicken broth, grained
- 500 g ribbon noodles
- 0.5 ½ bunch parsley
- 250 g mozzarella
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Pat the meat dry and cut into pieces or large cubes. Drain the tomatoes on a sieve, collecting the oil. Halve tomatoes. Cut the mozzarella into pieces. Chop the parsley.
- Heat 4 - 5 tablespoons of tomato oil in a large pan, brown the meat while turning until golden brown. Add tomatoes, fry briefly and sprinkle with salt, pepper, chilli and oregano. Add cream, 1 liter of hot or warm water and broth.
- Bring to the boil, add the pasta and simmer over a medium heat for approx. 15 minutes. Stir in between.
- Fold in the mozzarella and parsley, except for something to sprinkle. Season the pasta with salt and pepper. Arrange and sprinkle with the remaining parsley.
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