Pasta with Chicken Cream Sauce and Dried Tomatoes

Ingredients

• 600 g chicken breast fillet (ready to cook, skinless)
• 80 g dried tomatoes
• 1 onion
• 1 Garlic clove
• 400 g tagliatelle
• 2 tbsp Rapeseed oil
• Salt
• 1 tsp tomato paste
• 100 ml Vegetable broth
• 300 ml heavy cream
• Pepper
• parsley (for garnish)

Instructions

1. 1.

   Wash the chicken breast fillet, pat dry and cut into bite-sized cubes. Slice the dried tomatoes into thin strips. Peel and finely dice the onion and garlic.

2. 2.

   Cook the pasta in boiling salted water until al dente.

3. 3.

   In a hot pan, brown the chicken with 2 tbsp rapeseed oil. Add the onion, garlic, and tomatoes and sauté briefly. Stir in the tomato paste and deglaze with vegetable broth. Pour in the cream, season with salt and pepper, and simmer over medium heat for 5–8 minutes.

4. 4.

   Taste, then serve the sauce over the drained pasta on warmed plates, garnished with parsley.