🍝 Chicken Pasta with Fruity Tomato and Pepper Sauce

Name: Chicken Pasta with Fruity Tomato and Pepper Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g chicken breast fillet (kitchen-ready, skinless); 1 red bell pepper; 1 green bell pepper; 400 g ripe tomatoes; 2 tbsp green, pitted olives; 2 garlic cloves; 2 tbsp olive oil; 200 ml vegetable broth; salt; pepper (from the mill); 1 tsp dried oregano; 400 g penne

575 kcal · 30 min · 4 servings

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Ingredients

500 g chicken breast fillet (kitchen-ready, skinless)
1 red bell pepper
1 green bell pepper
400 g ripe tomatoes
2 tbsp green, pitted olives
2 garlic cloves
2 tbsp olive oil
200 ml vegetable broth
salt
pepper (from the mill)
1 tsp dried oregano
400 g penne

Instructions

1. Rinse the meat under running water and pat it dry with a kitchen towel.
2. Cut the meat into small, bite-sized pieces.
3. Wash the peppers and cut them into quarters.
4. Remove the seeds and white pith from the pepper quarters.
5. Cut the deseeded peppers into thin strips.
6. Pour boiling water over the tomatoes briefly to loosen the skin (this is called blanching).
7. Shock the tomatoes immediately with cold water to stop the cooking process.
8. Peel the loosened skin off the tomatoes.
9. Cut the peeled tomatoes into quarters.
10. Cut the tomato quarters into small cubes.
11. Let the olives drain well in a sieve.
12. Cut the olives in half.
13. Peel the garlic cloves and remove the hard sprouts if present.
14. Mince the garlic very finely.
15. Heat oil in a large pan.
16. Fry the meat on high heat until it is browned all over.
17. Remove the browned meat from the pan and set it aside.
18. Add the minced garlic to the hot pan.
19. Sauté the garlic briefly until it is fragrant and slightly translucent.
20. Add the pepper strips to the pan.
21. Sauté the peppers briefly with the garlic.
22. Stir the tomato cubes and halved olives into the peppers.
23. Pour some broth into the pan.
24. Season the sauce with salt and pepper to taste.
25. Return the prepared meat to the pan.
26. Sprinkle oregano over the sauce.
27. Let the sauce simmer on medium heat for about 10 minutes.
28. Bring water in a pot to a boil and salt it generously.
29. Cook the pasta in the boiling salted water until it is al dente (firm to the bite).
30. Drain the pasta and let it drain well.
31. Add the drained pasta directly to the pan with the sauce.
32. Toss the pan to mix the pasta thoroughly with the sauce.
33. Warm the serving bowls.
34. Fill the pasta into the warm bowls and serve immediately.

Nutrition per serving

kcal: 575
Protein: 44 g · Fett/Fat: 9 g · Carbs: 77 g