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🍝 Chicken Strips with Pan-Fried Pasta

212 kcal · 30 min · 4 servings

Ingredients

• 250 g cherry tomatoes
• 200 g chicken breast fillet
• 2 tbsp olive oil
• 1 package (350 g) Hilcona (Pan Pasta Cappelletti Dried Tomatoes & Grilled Eggplant)
• salt
• pepper

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Remove the hard stem ends from the tomatoes.
3. 3. Cut the tomatoes in half.
4. 4. Set aside a few small tomato pieces for garnish.
5. 5. Wash the chicken meat.
6. 6. Pat the meat dry with a kitchen towel.
7. 7. Cut the meat into thin strips.
8. 8. Heat oil in a large pan.
9. 9. Add the pasta to the hot pan.
10. 10. Fry the pasta for about 5 minutes, turning them frequently.
11. 11. Remove the pasta from the pan and set it aside.
12. 12. Fry the chicken strips in the remaining fat for about 5 minutes.
13. 13. Turn the meat regularly while frying.
14. 14. Add the halved tomatoes to the meat after about 3 minutes of frying.
15. 15. Season the dish with salt and pepper.
16. 16. Add the prepared pasta back into the pan.
17. 17. Plate the dish and garnish with the reserved tomatoes.

Nutrition per serving

• kcal: 212
• Protein: 25 g · Fett/Fat: 11 g · Carbs: 3 g