Penne with sun-dried tomatoes and chicken

Ingredients for 2 servings:

• 400 g chicken fillet(s)
• 6 tomatoes, dried (also pickled in oil)
• 400g penne
• 200 ml cream or cremefine for cooking
• 2 tsp broth, instant
• 2 tsp oregano, dried
• 200 ml white wine or water
• salt and pepper
• some oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

the aroma of the dried tomatoes is what makes it special

Remove any tendons from the meat and cut into bite-sized pieces. Then fry in a large pan with a little hot oil until golden brown. Meanwhile, drain the sun-dried tomatoes well if necessary and cut into very fine strips. Boil the pasta water and cook the penne al dente according to the package instructions. Once the meat is browned, deglaze with white wine or water and add the sun-dried tomatoes. Add the oregano, cream, and instant broth. Simmer until the pasta is cooked through. Season with salt and pepper. If you like, add a few chili flakes. Arrange on plates and serve hot. Tips: After draining the pasta, I thicken the sauce with a little sauce thickener so it sticks to the pasta better. The sauce can also be mixed into the pasta before serving.