Summary

Ingredients

• 300 g penne
• Salt water
• 4 chicken fillet (s)
• 1 onion (s)
• 2 cloves garlic)
• 1 carrot (s)
• 2 zucchini
• 1 bunch parsley
• 150 g ham
• 400 g canned tomato (s)
• 200 g cheese (Emmentaler), rated
• 1 cup crème fraîche
• olive oil
• Butter for flakes butter
• Butter for the mold
• salt and pepper

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Instructions

1. Cook the pasta in salted water until al dente. Chop the onion and garlic. Roughly grate the carrots and zucchini. Cut the ham into thin strips.
2. Sweat the garlic in oil. Add the chopped tomatoes with the juice. Salt and pepper and reduce to a creamy sauce for about 20 minutes. Add the chopped parsley towards the end of the cooking time.
3. Cut the chicken fillets into strips. Salt and pepper and then fry in hot oil. After a few minutes, remove the meat from the pan and set it aside. Put some butter in the same pan and fry the chopped onions.
4. Then add the zucchini, carrots and ham and roast and season with salt and pepper. After a short time, add the tomato sauce and continue cooking for about 5 minutes.
5. In a larger bowl, mix the pasta, strips of chicken fillet and the courgette, carrot and tomato sauce with the creme fraîche. Season to taste with salt and pepper.
6. Pour this mixture into a flat, buttered casserole dish and cover with grated Emmentaler. Put the butter flakes on top and slide into the hot oven at 180 ° C for 20 minutes.