Summary

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

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Instructions

1. 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.
2. 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.
3. Bring to the boil, add the pasta and simmer over a medium heat for approx. 15 minutes. Stir in between.
4. 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.