Pasta with chicken, creamy fresh tomato sauce and arugula

Ingredients for 4 servings:

• 350 g tomatoes, fresh or peeled tomatoes from the can
• 1 bunch arugula
• 350 g chicken breast fillet(s)
• 4 garlic cloves
• 2 tbsp olive oil
• 100 g cream or reduced-fat cream
• 1 tsp tomato paste
• Salt
• chili powder
• 400 g penne or fusilli
• possibly freshly grated Parmesan

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the pasta as usual until al dente. Blanch the tomatoes in boiling water, peel them, and dice them finely, removing the stems (if you don’t have any fully ripe, aromatic tomatoes, you can also use peeled canned tomatoes). Sort the arugula, remove the thick stems, wash, spin dry, and chop. Wash the chicken breast fillet, pat dry, and cut into thin strips (about 4 cm long). Peel the garlic and finely slice it. Heat the oil in a pan and fry the chicken until it is no longer pink, then remove it. Add the arugula, tomatoes, and garlic and heat through. Stir in the cream and tomato paste, bring the sauce to a boil, and simmer for a few minutes. Stir in the meat again and season with salt and chili powder. Mix the sauce with the freshly cooked pasta. Serve and sprinkle with Parmesan cheese, if desired.