Pasta with dried tomatoes and chicken

Ingredients for 4 servings:

• 500 g tagliatelle pasta
• 500 g chicken breast
• 1 jar dried tomatoes in oil
• 1 bottle of Cremefine for cooking, 15%
• 60 ml red wine, dry
• 1 garlic clove(s)
• salt and pepper
• 1 tsp sweet paprika powder
• ½ tsp vegetable broth

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Dice the chicken breast and cut the sun-dried tomatoes into strips. Heat a little of the oil the tomatoes were marinated in into a deep pan. Once the oil is hot, lightly sear the meat all over, then season lightly with salt and pepper. Meanwhile, cook the tagliatelle according to the package instructions. Add the sun-dried tomatoes and the crushed garlic clove to the pan and sear. Deglaze everything with red wine and simmer for 1-2 minutes, stirring continuously. Reduce the heat to medium, add the crème fraîche and stir well. Stir in the paprika and vegetable stock. Season to taste and add a little more salt and pepper if desired. Finally, drain the tagliatelle, return it to the pot, and mix thoroughly with the sauce.