Chicken and tomato pan
very easy
35 mins
35 mins
Ingredients
- 1 Onion
- 1 Garlic clove
- 125 g thin salami
- 600 g Chicken filet
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 250 g Greek rice noodles (Kritharaki)
- 200 g Whipped cream
- 1 can(s) (850 ml) Tomatoes
- 1 pinch Sugar
- 1 can(s) (425 ml) Artichoke Hearts
- 200 g cherry tomatoes
- 4 Stem(s) Basil
Directions
- 1
Peel and finely dice the onion and garlic. Peel the skin from the salami. Cut the sausage into slices. Wash chicken filet, dab dry and cut into cubes.
- 2
Heat oil in a large pan. Fry the meat all around, turning it. Season with salt and pepper. Add salami, onion and garlic and fry briefly
- 3
Add the noodles and sauté briefly. Deglaze with 200 ml water, cream and canned tomatoes. Chop the tomatoes in the pan with a spatula. Season with salt, pepper and sugar. Simmer gently for 15-20 minutes until the pasta is cooked. If the noodles absorb too much liquid, add some more water if necessary.
- 4
Drain the artichokes and cut in half. Wash and halve the cherry tomatoes. Wash basil, shake dry and pluck leaves. Add the artichokes and tomatoes to the pan about 5 minutes before the end of the cooking time. Season everything once again and serve sprinkled with basil
Nutrition Facts
800 kcal
67 g
34 g
54 g
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