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🍝 Chicken Penne with Tomatoes and Arugula

360 kcal · 30 min · 4 servings

Ingredients

• 200 g pasta
• 2 chicken breast fillets
• 2 tomatoes
• 1 splash white wine
• 1 red bell pepper
• 50 g pitted black olives (black olives)
• 50 g arugula
• 2 tbsp olive oil
• salt
• pepper (from the mill)

Instructions

1. 1. Rinse the chicken breasts thoroughly.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the chicken meat into thin strips.
4. 4. Bring a large pot of water to a boil.
5. 5. Add plenty of salt to the boiling water.
6. 6. Cook the pasta (penne) in this salted water until al dente.
7. 7. Wash the tomatoes and the bell peppers under running water.
8. 8. Cut the tomatoes and the bell peppers into quarters each.
9. 9. Remove the tough core from the pepper pieces.
10. 10. Cut the cleaned tomatoes and peppers into thin strips.
11. 11. Wash the arugula (rocket) thoroughly.
12. 12. Pull off the tough stems from the arugula.
13. 13. Halve the olives.
14. 14. Heat some oil in a large pan.
15. 15. Fry the chicken strips in the hot oil.
16. 16. Add the pepper strips to the pan.
17. 17. Add the tomato strips to the pan.
18. 18. Fold in the halved olives to the vegetables.
19. 19. Deglaze the pan with a splash of white wine.
20. 20. Let the mixture simmer for about 5 minutes while stirring.
21. 21. Add the drained, still moist pasta to the pan.
22. 22. Fold the arugula into the pasta-vegetable mixture.
23. 23. Season the dish with salt and pepper to taste.
24. 24. Warm the serving plates.
25. 25. Serve the dish on the pre-warmed plates.

Nutrition per serving

• kcal: 360
• Protein: 31 g · Fett/Fat: 8 g · Carbs: 38 g