Summary

Ingredients

• 1 bunch parsley
• 2 tablespoon tomato paste
• 250 ml cream
• 250 g penne
• 1 tablespoon clarified butter
• 300 g chicken breast fillet (s), cut into bite-sized pieces
• 1 tablespoon olive oil
• 30 g parmesan, rated
• salt and pepper

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Instructions

1. Preheat the oven to 80 degrees and place a platter and plates in it.
2. Cook the penne in salted water according to the instructions on the packet. Finely chop the parsley.
3. Heat clarified butter in a pan, fry the meat briefly and vigorously (approx. 2 minutes), then remove and place on the plate in the oven. Put the tomato paste in the roasting set, pour in the cream and stir well with a whisk, bring to the boil and reduce slightly.
4. Drain the penne and mix with olive oil. Put the chicken back into the sauce, stir in the parmesan and parsley and season the sauce with salt and pepper. Mix with the pasta and serve on the preheated plates.