Penne with marinated chicken strips

Ingredients for 2 servings:

• 200g penne
• 250 g chicken breast fillet(s)
• 1 bunch of spring onions
• 150 ml chicken broth
• 150 g crème fraîche, or crème legère
• 1 garlic clove(s)
• 1 red bell pepper(s)
• 1 tsp oregano, dried
• ½ tsp thyme, dried
• ½ tsp sage, dried
• 3 tbsp olive oil
• Salt and pepper, black

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Pasta with herbs and garlic

Cook the penne al dente. Mix the herbs with the olive oil and press in the garlic clove. Cut the chicken breast fillets into fine strips, add them to the marinade, and cover and refrigerate for about 2 hours. Trim and wash the spring onions and slice them into rings. Wash and trim the bell peppers and slice them into fine strips. Add the meat and marinade to a hot pan, sear, and then remove from the pan. Sauté the bell peppers and onions in the frying fat and deglaze with the stock. Add the crème fraîche and let simmer over low heat for about 10 minutes. Then fold in the meat and season with salt and pepper. Add the cooked penne to the pan and mix well with the sauce.