Pasta with tomatoes and artichokes with chicken breast

Ingredients for 2 servings:

• 250 g tagliatelle or penne
• 200 g chicken breast fillet(s)
• 2 shallots
• 1 garlic clove(s)
• 1 carrot(s)
• 1 can of tomatoes, chopped
• 1 sprig(s) of thyme
• 1 sprig(s) rosemary
• Salt and pepper, black from the mill
• 1 tbsp vinegar (white wine vinegar)
• ½ can artichoke hearts (use the whole can if desired)
• olive oil
• Parmesan, freshly grated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

or vegetarian – goes particularly well with tagliatelle or penne

Cut the chicken breast fillet into thin strips, sear in a little olive oil, season with salt and pepper, and set aside. Finely chop the shallots, garlic, and carrot and sear in olive oil. Add the herb sprigs and sear. Add the chopped tomatoes, bring to a boil, and simmer gently for about 15 minutes. Remove the herb sprigs and season the sauce with salt, pepper, and vinegar. In the meantime, cook the pasta until al dente. Drain the artichokes, quarter them, and add them to the sauce along with the chicken breast strips. Season again to taste. Mix the pasta and sauce together, if desired, or pour the sauce over the pasta. Sprinkle with freshly grated Parmesan cheese and serve. If you omit the chicken breast and use a whole can of artichokes instead, you can make a light vegetarian pasta sauce.