Minipenne with four cheese sauce and chicken filet

Name: Minipenne with four cheese sauce and chicken filet
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g cherry tomatoes; 100 g young leaf spinach; 400 g Chicken filet; 125 g Mozzarella; 100 g Gorgonzola; 100 g Mountain cheese (piece); 300-400 g Tubular noodles (e.g. Minipenne); 7-10 Tbsp Salt; 350 ml Milk; 150 g Whipped cream; 150 g Double cream cheese; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

The mix of "quattro formaggio" is good for melting away: here mix piquant blue cheese, spicy mountain cheese, mild mozzarella and creamy cream cheese with

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g cherry tomatoes
100 g young leaf spinach
400 g Chicken filet
125 g Mozzarella
100 g Gorgonzola
100 g Mountain cheese (piece)
300-400 g Tubular noodles (e.g. Minipenne)
7-10 Tbsp Salt
350 ml Milk
150 g Whipped cream
150 g Double cream cheese
7-10 Tbsp Pepper
2 TABLESPOONS Oil

Directions

1
Wash the tomatoes. Clean and wash the spinach and drain well. Wash the meat and dab dry. Cut meat and mozzarella into small cubes. Crumble the gorgonzola. Grate mountain cheese finely. Cook pasta in boiling salted water according to package instructions.
2
For the sauce, bring milk and cream to the boil in a saucepan. Melt gorgonzola, mountain cheese and cream cheese in it. Let spinach collapse in the sauce. Season with salt and pepper.
3
For the chicken, heat oil in a frying pan. Fry the meat for 2-3 minutes while turning. Season with salt and pepper. Fry the tomatoes for about 1 minute.
4
Drain the pasta and mix immediately with the sauce. Fold the meat and mozzarella into the pasta. Serve everything.