Chicken Penne Pasta 200 g Cooked Penne Pasta (or gluten free pasta) 2 raw Chicken Breast (cut into strips) 1/2 tsp Garlic (chopped) 250 ml White Wine 75 ml Fresh Cream 100 g Parmesan Cheese
Chicken Penne Pasta
- 200 g Cooked Penne Pasta (or gluten free pasta)
- 2 raw Chicken Breast (cut into strips)
- 1/2 tsp Garlic (chopped)
- 250 ml White Wine
- 75 ml Fresh Cream
- 100 g Parmesan Cheese
- Olive Oil
- Sundried tomato sauce
- 500 g Whole peeled Tomatoes
- 2 Carrots (grated)
- 2 tbsp Tomato Paste
- 200 ml Water
- 500 g Sundried Tomatoes
- Salt
- 1 large Onion (chopped)
- Sugar
- 3 sticks Celery (chopped)
Sauce
-
Fry onions in olive oil until soft, add celery and fry 5 more min
-
Add whole peeled tomatoes carrots, tomato paste and water
-
Season with salt and pepper, add sugar if tomatoes are too tart
-
Add sundried tomatoes and simmer for 30 mins
-
Check the taste and adjust to your liking
-
If the sauce is too thick add a bit of water or simmer a little longer for a thicker sauce
Chicken Pasta
-
Fry chicken breast in olive oil until brown, add garlic and fry for 15 sec
-
Deglaze the pan with the white wine
-
Add 2-3 large spoons of pre-made sundried tomato sauce and the fresh cream
-
Season with salt and pepper
-
Remember the sauce has salt already
-
When the sauce is hot add your cooked pasta
-
Serve with parmesan cheese
Substitute the chicken with any thin sausage you prefer