Pasta with chicken fillet, green asparagus and dried tomatoes in white wine sauce

Ingredients for 4 servings:

• 500 g chicken fillet(s)
• 500 g asparagus, green
• 150 g tomatoes, dried in oil
• 400g penne
• 150 ml dry white wine
• 50 ml cream
• 30 ml olive oil
• 100 g Parmesan
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Easy to prepare, light and delicious

First, cut the chicken fillet into pieces and fry in olive oil. Season with pepper and salt. Remove the chicken fillet from the pan and set aside. Now cut the green asparagus into approximately 4 cm long pieces and fry them in the pan for about 4 minutes. The asparagus should still have some bite! If desired, add a little more olive oil and season with pepper and salt. Add the sun-dried tomatoes (wash off the oil first under warm water and pat dry with a kitchen towel) and fry briefly. Now add the chicken and deglaze with 150 ml of white wine. Let everything simmer for a few minutes to allow the alcohol to evaporate. Finally, add 50 ml of cream, bring to a boil briefly, and season with pepper and salt. Arrange the penne, which has been cooked al dente, on a plate and pour the sauce over it. Serve with freshly grated Parmesan cheese. A fresh, light white wine goes well with this. 660 kcal per serving