Farfalle with chicken
Description
The recipe won't take much time. Choose pasta carefully. Tasty pasta should be made from durum wheat and contain at least 10% protein. Cook in a spacious pot and be sure to generously salt the water. Do not rinse the cooked pasta—simply drain it in a colander, let the excess liquid drip off, and immediately portion it into plates. Don't hesitate to warm the plates before serving—it will make the dish even more delicious. Serve hot.
Instructions
- 1
Step 1
Ingredients for the dish.
- 2
Step 2
Put water on to cook the farfalle. The basic principle here is – better more than less. Boil the pasta according to the instructions on the package. Cut the leek into thick rounds. Heat olive oil in a saucepan and lightly sauté the leek.
- 3
Step 3
Add chicken breast cut into large cubes – preferably skinless. Fry, stirring, until the meat turns white.
- 4
Step 4
Pour tomato passata into a saucepan. Add chopped sun-dried tomatoes. Simmer until the chicken turns opaque throughout. Cook for about 5–6 minutes—do not overcook the breast.
- 5
Step 5
Add spices and dried herbs, season with salt to taste, mix well, and remove from heat.
- 6
Step 6
Arrange the farfalle on preheated plates—this is important! Top with chicken and tomato sauce. Drizzle a little of the oil from the sun-dried tomatoes, or simply some olive oil, on top. Sprinkle with Parmesan shavings and serve immediately.