Creamy Italian chicken pasta with sweet plum tomatoes
From the foundersAlexander Eriksson·Founder & CEO
A luxurious, filling chicken pasta with a base of cream, Parmesan and sun-dried tomatoes, topped with sweet plum tomatoes and served with crisp cucumber on the side.
Ingredients
2 servings
- 400 gchicken fillet
- 250 gpasta (e.g. penne or rigatoni)
- 2.5 dlcooking cream 15%
- 50 gParmesan
- 60 gsun-dried tomatoes in oil
- 2 klyftorgarlic
- 250 gPlum tomatoes
- 0.5 stCucumber
- 50 gfresh spinach
- 1 mskolive oil
How to make it
- 1
Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions until al dente.
- 2
Slice the chicken fillet into strips. Finely chop the garlic and sun-dried tomatoes.
- 3
Heat the olive oil in a deep frying pan. Brown the chicken over a medium-high heat until nicely coloured and almost cooked through.
- 4
Add the garlic and sun-dried tomatoes to the pan. Sauté with the chicken for 1-2 minutes, stirring.
- 5
Pour in the cooking cream and simmer for 5 minutes so the sauce thickens slightly and the chicken is fully cooked.
- 6
Halve the plum tomatoes and slice the cucumber. Set the cucumber aside for serving.
- 7
Fold the freshly cooked pasta, grated Parmesan, fresh spinach and halved plum tomatoes into the sauce. Mix well until the cheese has melted and the sauce coats the pasta.
- 8
Season with plenty of freshly ground black pepper and a little sea salt flakes. Serve straight away with crisp cucumber on the side.
Kitchen tips
- Save 1 dl of the pasta water before draining. If the sauce feels too thick, loosen it with a little pasta water for an extra creamy texture.
- Use the oil from the jar of sun-dried tomatoes for frying to add even more depth of Italian flavour.
AI-generated content. Always verify ingredients and allergen information yourself.
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