Penne with arugula and chicken breast fillet

Ingredients for 4 servings:

• 400g penne
• 1 tbsp olive oil
• 1 onion(s), diced
• 2 can/n tomatoes, strained, approx. 400 g each
• 100 g cream cheese, natural
• 100 g arugula
• 100 g Parmesan, grated
• 400 g chicken breast fillet(s), rinsed and diced
• some salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Finely dice the onion, grate the Parmesan cheese, sort, wash, and roughly chop the arugula, and rinse the chicken breast fillet and then cut it into large cubes. Cook the penne according to the package instructions. Heat olive oil in a saucepan and sauté the diced onion until translucent. Add the passata and bring everything to a boil briefly. Stir in the cream cheese over low heat and let it melt into the sauce. Season the tomato sauce with salt and pepper and simmer on low heat. Heat olive oil in a pan and brown the chicken breast fillet. Season with pepper and a little salt. Drain the pasta and serve with the sauce and meat.