Summary

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

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Instructions

1. 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.
2. Meanwhile, if necessary, drain the dried tomatoes well and cut them into very fine strips.
3. Put on the pasta water and cook the penne al dente according to the instructions on the packet.
4. 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.
5. 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.