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🍝 Chicken Pasta with Sun-Dried Tomatoes

633 kcal · 30 min · 4 servings

Ingredients

• 300 g chicken breast fillet
• 1 shallot
• 1 clove garlic
• 30 g sun-dried tomatoes
• 1 tbsp vegetable oil
• 150 ml dry white wine
• 400 g bow-tie pasta
• salt
• 100 ml whipping cream
• 80 g grated parmesan
• pepper
• chili powder

Instructions

1. 1. Rinse the chicken meat under cold water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Cut the chicken meat into small, bite-sized cubes.
4. 4. Peel the shallot and the garlic.
5. 5. Finely chop the shallot and the garlic.
6. 6. Finely chop the sun-dried tomatoes as well.
7. 7. Heat the oil in a large pan.
8. 8. Sear the chicken cubes in the hot oil for a short time.
9. 9. Remove the seared chicken from the pan and set it aside.
10. 10. Add the chopped shallot and garlic to the same pan.
11. 11. Add the chopped sun-dried tomatoes.
12. 12. Sauté the vegetables and tomatoes briefly.
13. 13. Deglaze the pan with the wine.
14. 14. Let the sauce simmer on low heat for about 5 minutes.
15. 15. Bring a pot of salted water to a boil.
16. 16. Cook the pasta in the salted water al dente (firm to the bite).
17. 17. Stir the cream into the tomato sauce.
18. 18. Add half of the grated cheese amount to the sauce.
19. 19. Do not let the sauce boil vigorously anymore.
20. 20. Return the chicken cubes to the sauce.
21. 21. Let the chicken pieces cook through in the sauce for about 5 minutes.
22. 22. Season the sauce with salt, pepper, and chili to taste.
23. 23. Drain the cooked pasta in a colander.
24. 24. Distribute the drained pasta onto the plates.
25. 25. Pour the sauce with the chicken over the pasta.
26. 26. Sprinkle the finished dishes with the remaining cheese.
27. 27. Serve the pasta immediately while hot.

Nutrition per serving

• kcal: 633
• Protein: 37 g · Fett/Fat: 18 g · Carbs: 72 g