Summary

Ingredients

• 100 g tomato (s), dried in oil
• 500 g chicken breast fillet (s) (inner fillets)
• 400 g penne or other short pasta
• 3 tablespoon olive oil
• 300 ml cream
• 2 cloves garlic)
• 1 ½ tablespoon chicken broth, instant
• 125 g mozzarella
• 1 handful parmesan, grated
• some parsley or basil
• salt
• Chilli powder
• oregano

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Instructions

1. First cut the dried tomatoes, garlic and chicken into small pieces, then fry the meat in oil. Fry the tomatoes and garlic briefly. Season with salt, chilli and oregano.
2. Pour in the cream and 1 liter of water, stir in the broth and bring to the boil. Add the noodles and let everything simmer uncovered over medium heat for about 15 minutes, or until the noodles are cooked. Stir occasionally!
3. Dice the mozzarella and chop the parsley. About 3 minutes before the end of cooking, fold in the cheese and parsley and let the cheese melt. Season to taste with salt and possibly a little herbal salt.
4. Serve sprinkled with grated parmesan.