John Myers
Ingredients for 4 servings:
- 500 g chicken breast fillet(s)
- 500g farfalle
- 2 large tomatoes
- 5 cloves garlic
- 5 sprigs of parsley
- 1 cup cream or sour cream
- ½ tube(s) tomato paste
- 3 balls of mozzarella
- curry powder
- salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour
simple and light food
Cook the farfalle in salted water until al dente, then drain. Meanwhile, dice the tomatoes, finely chop the garlic and parsley, and mix. Season with salt and pepper and add a little olive oil. Cut the meat into thin strips, season with pepper, and sear until crispy. Heat the tomato mixture in the same pan, crush the tomatoes and season with curry (4 teaspoons or more). Add the tomato paste and mix well, then bring to a boil with a little water. Season the sauce with salt and pepper, pour in the cream, and bring to a boil. Preheat the oven to 220 degrees Celsius (top/bottom heat). Slice 2 balls of mozzarella and sprinkle with a little curry powder. Add 4 teaspoons of oil to a baking dish, then add the pasta and mix. Crumble the third ball of mozzarella over the pasta. Arrange the chicken strips in the dish, pour in the tomato sauce, and top with the mozzarella slices. Bake in the oven for 20 – 30 minutes, depending on your preference.
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