Chicken and tomato pan with kritharaki and salami

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 120 g salami, thin, in one piece
• 600 g chicken fillet(s)
• 2 tbsp oil
• salt and pepper
• Sugar
• 250 g Kritharaki (rice-shaped noodles)
• 200 g whipped cream
• 1 can of tomatoes, 850 ml
• 1 can artichoke hearts, 425 ml
• 200 g cherry tomatoes
• 4 sprigs of basil

Instructions

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

Peel and finely dice the onion and garlic clove. Remove the skin from the salami and slice. Wash the meat, pat dry, and dice. Heat oil in a large pan and fry the meat until browned all over. Season with salt and pepper. Briefly fry the salami, onion, and garlic. Add the pasta and sauté briefly. Deglaze with 200 ml water, the cream, and the tomatoes and their juices, and bring to a boil. Lightly chop the tomatoes with a spatula. Season with salt, pepper, and a pinch of sugar. Simmer uncovered for 15-20 minutes, until the pasta is tender (cook soup noodles for a little less time; see package instructions). If the pasta absorbs too much liquid, add a little more water. Meanwhile, drain the artichokes well and halve them. Wash the cherry tomatoes and halve them as well. Wash the basil, shake dry, and pick off the leaves. Add the artichokes and tomatoes about five minutes before the end of the cooking time and cook until cooked through. Season with salt and pepper. Sprinkle with basil. 790 kcal per serving.