Summary

Ingredients

• 500 g chicken fillet (s)
• 500 g asparaus, reen
• 150 g tomato (s), dried in oil
• 400 g penne
• 150 ml white wine, dry
• 50 ml cream
• 30 ml olive oil
• 100 g parmesan cheese
• salt and pepper

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Instructions

1. First cut the chicken fillet into pieces and fry in olive oil. Season with pepper and salt. Remove the chicken fillet from the pan and set aside. Now cut the green asparagus into pieces approx. 4 cm long and fry them in the pan for approx. 4 minutes. The asparagus should still have bite! Possibly add a little olive oil and season with salt and pepper. Add the sun-dried tomatoes (wash the oil off under warm water beforehand and pat dry roughly with a kitchen towel) and fry briefly. Now add the chicken again and deglaze with 150 ml white wine. Let everything boil for a few minutes so that the alcohol evaporates.
2. Finally add 50 ml cream, bring to the boil briefly and season with salt and pepper. Arrange the penne, which has meanwhile been cooked al dente, on a plate and pour the sauce over it. Serve with freshly grated parmesan.
3. A fresh, light white wine goes well with it.
4. 660 Kcal per serving