Pasta with chicken, tomato cream sauce and parmesan.
69 gChicken breasts
50 gCream
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18 gParmesan cheese
1 cloveGarlic
28 gOnion
To tasteParsley
To tasteChili Pepper
Optional
65 gPasta
165 gDiced tomatoes
To tasteDried Tomato
Optional
8 gTomato Paste
1 tspOlive oil
To tasteSalt
To tasteBlack Pepper
Optional
Season the chicken with olive oil and spices, leave it to marinate for 10-15 minutes, then fry until cooked through and set aside.
Fry the garlic and onion, then add the tomato paste and sun-dried tomatoes. Pour in the warm cream, season with salt and optional chili pepper, and simmer until the sauce thickens slightly.
Add the tomatoes to the sauce base and cook briefly so the tomato cream sauce comes together.
Boil the pasta in salted water until just shy of al dente.
Return the diced chicken to the sauce, add the pasta, parsley, parmesan and a little pasta water, then mix everything together and finish with the remaining cheese.