Summary

Ingredients

• 250 g penne
• 350 g chicken breast fillet (s)
• 0.5 ½ glass tomato (s), dried, pickled
• 1 shot red wine
• 125 ml cream
• 1 tablespoon crème fraîche
• salt and pepper
• sugar
• fat

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Instructions

1. Cook the penne in plenty of salted water until al dente. Cut the tomatoes into small pieces and let them drain a little on paper towels. Heat some fat in a pan and fry the meat cut into cubes. Add the tomato pieces. Deglaze with wine and let reduce. Cream and creme fraiche with it. Season to taste with salt, pepper and a pinch of sugar. Stir in the finished noodles and serve.