John Myers
Ingredients for 4 servings:
- 500 g pasta (I recommend the Reginette variety)
- 300 g chicken
- 1 pack of tomatoes, small (approx. 250 g)
- 4 cloves garlic
- 1 pack of arugula (approx. 125 g)
- 1 pack of pine nuts (approx. 50 g)
- 1 can tomatoes, pureed (approx. 400 g)
- Herbs, Italian
- olive oil
- vegetable oil
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
Love goes through the stomach
Cook the pasta according to the package instructions. Rinse the chicken briefly under clean water, cut into bite-sized pieces, season to taste, and fry in a pan with a little vegetable oil. Halve or quarter the small tomatoes as desired and finely chop the garlic cloves. Place the cooked chicken in a bowl and fry the tomatoes in the same pan with the garlic and a little olive oil for about 10 minutes, stirring occasionally. Place 2/3 of the passata, about 5 tablespoons of olive oil, and the Italian herbs in a bowl and stir briefly. Add the pasta to the tomatoes in the pan, pour over the tomato sauce, mix everything well, and simmer for about 15 minutes, stirring occasionally. After about 12 minutes, add the chicken. Briefly toast the pine nuts in a pan and then transfer them to a small bowl. Pour the rest of the passata over the pasta and mix everything again. Arrange the pasta on plates along with the arugula and pine nuts, and finish with a drizzle of olive oil and a few Italian herbs. Enjoy!
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