Penne with Sundried Tomatoes and Chicken
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g chicken fillet (s)
- 6 tomato (s), dried (also in oil)
- 400 g penne
- 200 ml cream or Cremefine for cooking
- 2 teaspoons broth, instant
- 2 teaspoons oregano, dried
- 200 ml white wine or water
- salt and pepper
- some oil
Print Recipe
Pin Recipe Instructions
- Remove the tendons from the meat and cut into bite-sized pieces. Then fry in a large pan with a small amount of hot oil until golden brown.
- Meanwhile, if necessary, drain the dried tomatoes well and cut them into very fine strips.
- Put on the pasta water and cook the penne al dente according to the instructions on the packet.
- As soon as the meat is browned, deglaze with white wine or water and add the sun-dried tomatoes. Add the oregano, cream and instant stock. Let simmer until the pasta is finished. Season to taste with salt and pepper. If you like, you can also add a few chilli flakes. Arrange together on plates and serve hot.
- Tips: When I`ve drained the pasta, I tie the sauce with a little sauce binder, so it sticks better to the pasta. The sauce can also be mixed with the pasta before serving.
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