Summary

Ingredients

• 350 g tomato (s), fresh or peeled canned tomatoes
• 1 bunch rocket
• 350 g chicken breast fillet (s)
• 4 clove (s) garlic
• 2 tablespoon olive oil
• 100 g heavy cream or reduced-fat cream
• 1 teaspoon tomato paste
• salt
• Chilli powder
• 400 g penne or fusilli
• possibly parmesan, freshly grated

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Instructions

1. Cook the noodles al dente as usual.
2. Scald the tomatoes with boiling hot water, peel them and dice them, removing the stalks (if there are no fully ripe aromatic tomatoes, you can also take peeled tomatoes out of the tin). Sort out the rocket, remove the thick stems, wash, spin dry and chop. Wash the chicken breast fillet, pat dry and cut into thin strips (approx. 4 cm long). Peel the garlic and cut into fine slices.
3. Heat the oil in a saucepan and fry the chicken in it until it is no longer pink, remove it. Add rocket, tomatoes and garlic and heat. Stir in the cream and tomato paste, bring the sauce to a boil and simmer for a few minutes. Mix in the meat again and season with salt and chili powder.
4. Mix the sauce with the freshly cooked pasta. Serve and sprinkle with parmesan if you like.