Pasta with Sundried Tomatoes and Chicken
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g ribbon noodles
- 500 g chicken breast
- 1 glass tomato (s), dried, in oil
- 1 bottle Cremefine for cooking, 5%
- 60 ml red wine, dry
- 1 clove garlic
- salt and pepper
- 1 teaspoon paprika powder, noble sweet
- 0.5 teaspoon ½ vegetable stock
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast into cubes and the dried tomatoes into strips.
- Put some of the oil in which the tomatoes were pickled in a deep pan and heat. As soon as the oil is hot, lightly fry the meat all around, then lightly salt and pepper.
- In the meantime, cook the tagliatelle according to the instructions on the packet.
- Add the sun-dried tomatoes and the pressed garlic clove to the pan and fry. Deglaze everything with red wine and let it simmer for 1 - 2 minutes while stirring. Reduce the heat to medium, add the Cremefine and stir well. Stir in the paprika powder and vegetable stock. At this point, season everything to taste and, if necessary, add a little salt and pepper.
- Finally, drain the ribbon noodles, return them to the saucepan and mix very well with the sauce.
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