John Myers
Ingredients for 4 servings:
- 100 g tomatoes, dried in oil
- 500 g chicken breast fillet(s) (inner fillets)
- 400 g penne or other short pasta
- 3 tbsp olive oil
- 300 ml cream
- 2 garlic cloves
- 1 ½ tbsp instant chicken broth
- 125g mozzarella
- 1 handful of Parmesan, sliced
- some parsley or basil
- Salt
- chili powder
- oregano
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
First, chop the sun-dried tomatoes, garlic, and chicken into small pieces, then fry the meat in oil. Briefly fry the tomatoes and garlic. Season with salt, chili, and oregano. Pour in the cream and 1 liter of water, stir in the broth, and bring to a boil. Add the pasta and simmer uncovered over medium heat for about 15 minutes, or until the pasta is tender, stirring occasionally. Dice the mozzarella and chop the parsley. About 3 minutes before the end of cooking, fold in the cheese and parsley and let the cheese melt. Season with salt and, if desired, a little herb salt. Serve sprinkled with shaved Parmesan cheese.
Facebook Comments