Summary

Ingredients

• 500 g orecchiette or penne
• 4 chicken breast fillet (s)
• 4 cloves garlic
• 4 tomato (s)
• 1 bunch spring onion (s)
• 1 cup cream
• 1 cup broth
• 100 ml white wine
• 2 bunches parsley, smooth
• 100 g parmesan, freshly rated
• Black peppercorns
• salt
• olive oil

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Instructions

1. Cook the noodles in plenty of salted water until they are firm to the bite.
2. Remove the skin from the chicken and cut into fine strips, season with salt and pepper. Peel, core and dice the tomatoes. Cut the spring onions into strips, press the garlic and finely chop the parsley.
3. Fry the chicken in olive oil, add the garlic, spring onions and parsley, pour the cream, wine and stock and simmer for 3 - 4 minutes. Add the tomato pulp.
4. Now add the drained, dripping wet pasta, let everything steep for a moment and serve sprinkled with parmesan and ground black pepper.