Buy all ingredients right below the recipe
Ingredients
- 300 g of Chicken breast
- 0.5 pc of Onion
- 3 cloves of Garlic
- 80 g of Sun-dried tomatoes
- 15 g of Tomato paste
- 10 g of Fresh basil
- 30 g of Parmesan
- 140 ml of Cream
- 300 ml of Chicken broth
- 20 g of Unsalted butter
- 15 ml of Rapeseed oil
- 160 g of Italian pasta
Instructions
- 1Bring a large pot of generously salted water to a boil. Meanwhile, finely dice the onion, thinly slice the garlic, and cut the sun-dried tomatoes into smaller pieces. Clean the chicken breast and cut it into strips or bite-sized pieces.
- 2Heat butter and oil in a pan. Add the onion and sauté until translucent. Then add the chicken pieces and fry until golden brown and cooked through on all sides.
- 3Add garlic slices and sun-dried tomatoes to the meat. Fry for another two minutes to combine the flavors. Add the tomato paste and roast for one minute. Pour in the broth, deglaze the pan by scraping up any browned bits from the bottom, season with salt and pepper, and simmer for 5 minutes.
- 4Add the pasta to the boiling water and cook until al dente. Pour the cream into the pan with the sauce, stir, and let it thicken for a few minutes. Transfer the cooked pasta directly from the pot to the pan.
- 5Heat everything together for one minute until a smooth and velvety sauce forms. If it's too thin, let it reduce for another minute. Finally, stir in the finely grated Parmesan and chopped basil.
- 6Serve immediately and generously sprinkle with an additional portion of Parmesan.
