Description
Quick and easy to make and all set to become a new favorite in your repertoire!
Ingredients
- 1 Tablespoon Butter
- 500 grams Chicken Thigh Filets, Cut In Bite-size Pieces
- Salt And Ground Black Pepper, For Seasoning The Chicken
- 2 cloves Garlic, Lightly Crushed
- 300 grams Penne Pasta
- 2 Tablespoons Tomato Puree
- 1 Tablespoon Dried Basil
- 1 Tablespoon Paprika Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Oregano
- 500 milliliters Crème Fraîche
- 150 grams Sun-Dried Tomatoes, Chopped
- ¼ teaspoons Ground Black Pepper
- ½ teaspoons Salt
Preparation
Melt butter over medium heat and season chicken with salt and black pepper.
Place garlic in pan and cook for 1 minute. Add chicken and cook until just cooked through, 5–6 minutes. Meanwhile, start cooking the pasta.
Remove chicken and set aside. Place pan back over the heat with melted butter, chicken juices and garlic still. Add tomato puree, dried basil, paprika, onion powder and oregano and mix well. Cook for 2–3 minutes and then remove garlic cloves.
Add creme fraiche, sun-dried tomatoes and black pepper and mix well. Bring to a boil and cook for 3–5 minutes.
When pasta is 1 minute from full cook time, drain and add to crème fraiche sauce together with chicken. Mix well and cook for 2 minutes. Taste and season as desired with salt. Serve!
