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🍝 Summer Pasta with Chicken and Garden Herbs

550 kcal · 30 min · 4 servings

Ingredients

• 300 g Penne pasta
• 400 g Chicken breast fillet
• 80 g Sun-dried tomatoes
• 1 Stk. Onion
• 2 Stk. Garlic cloves
• 30 ml Olive oil
• 1 Zweig Fresh oregano
• 30 g Parmesan (grated)

Instructions

1. 1. Cook the penne in a large pot of salted water until al dente (firm to the bite). Reserve about 100 ml of the pasta water. Drain.
2. 2. Cut the chicken fillet into even cubes. Season with salt, pepper, and one quarter of the oregano. Heat 1 tablespoon of olive oil in a large pan and fry the chicken until golden brown for 6-8 minutes. Remove from the pan and set aside.
3. 3. Finely chop the onion. Cut the sun-dried tomatoes into strips. Press the garlic. Heat 2 tablespoons of olive oil in the same pan and sauté the onion for 3 minutes. Add the garlic and tomatoes and cook for 2 minutes.
4. 4. Add the cooked pasta and chicken to the pan. Pour in the reserved pasta water and cook everything together for 2 minutes to let the sauce thicken. Remove from heat. Add the remaining oregano and Parmesan. Stir and serve immediately.

Nutrition per serving

• kcal: 550
• Protein: 35 g · Fett/Fat: 15 g · Carbs: 65 g