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Ingredients
Chicken Penne with Tomato and Pepper Sauce
- Ingredients
- 500 grams Chicken breasts (ready to cook, skinless)
- 1 red paprika
- 1 green paprika
- 400 grams ripe Tomatoes
- 2 Tbsps green, pitted Olives
- 2 garlic cloves
- 2 Tbsps olive oil
- 200 milliliters Vegetable broth
- salt
- freshly ground peppers
- 1 tsp dried oregano
- 400 grams Penne
Rinse the meat, pat dry and cut into bite-size pieces. Rinse the peppers, cut into quarters, remove seeds and ribs and cut into narrow strips.
Blanch the tomatoes, peel, quarter and cut into small cubes. Drain the olives well and cut in half. Peel the garlic and finely chop.
Sauté the meat in a hot pan with oil on all sides, remove and set aside. Add the garlic to the pan and sweat until translucent. Add the peppers, sauté briefly and stir in tomatoes and olives.
Pour in the broth, season with salt and pepper, add the meat again, season with oregano and simmer for about 10 minutes over medium heat. Meanwhile, cook the noodles in salted boiling water until al dente.
Strain the pasta, drain and add to the sauce, toss well and serve everything in preheated bowls.
(Percentage of daily recommendation)
| Calorie | 556 cal. | (26 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |