Chicken mozzarella pasta with dried tomatoes
very easy
30 mins
30 mins
Ingredients
- 600 g Chicken filets
- 1 jar (150 g) pickled, dried tomatoes in oil
- 1-1 1/2 TSP. dried chili flakes
- 1 TEASPOON dried oregano
- 200 g Whipped cream
- 1 TABLESPOON clear chicken broth (instant)
- 400 g Penne rigate pasta
- 1/2 bunch Parsley
- 1 package (125 g) Mozzarella cheese
- 7-10 Tbsp Pepper
Directions
- 1
Dab meat dry and cut into pieces or large cubes. Drain the tomatoes on a sieve, collecting the oil. Cut the tomatoes in half.
- 2
Heat 4-5 tablespoons of tomato oil in a large frying pan and fry the meat until golden brown, turning it over. Add the tomatoes, fry briefly and sprinkle with salt, chilli and oregano. Add cream, 1 litre of hot water and broth.
- 3
Bring to the boil, add the pasta and simmer over medium heat for about 15 minutes until open. Stir in between.
- 4
Wash parsley, shake dry and chop. Drain mozzarella and dice. Approx. 3 minutes before the end of the cooking time, fold the mozzarella into the noodles, let it melt and finish cooking the noodles.
- 5
Fold in the parsley, except for something to sprinkle. Season pasta with salt and pepper. Serve and sprinkle with the rest of the parsley.
Nutrition Facts
860 kcal
78 g
37 g
53 g
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