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Fiery pasta with sun-dried tomatoes and chicken
A hot dish

Preparation time
30 minutes.
Cooking time
30 minutes
Portions 4 people

- 300 g fettucine pasta
- 400 g chicken breast, diced
- 4 tbsp. olive oil
- 1 onion
- 1 garlic clove
- 500 g red peperoni, in thin strips
- 250 g dried tomatoes
- 1.5 litre clear vegetable broth
- 4 tbsp soy sauce
- 250 ml single cream
- 3 tbsp Fuego
Cook the noodles al dente
Cook the pasta in a saucepan until al dente, drain and set aside.

Fry the chicken breast

Fry the chicken breast in a wok or a large frying pan for approx. 5 minutes with a little oil. Remove from the pan and set aside.

Fry the vegetables with Fuego

Add a little oil, onion, garlic cloves, peperoni and dried tomatoes with Fuego to the same pan, fry for about 5 minutes while stirring constantly.

Prepare the bouillon and simmer with soy sauce and single cream

Add the bouillon, soy sauce and single cream, simmer on medium heat for approx. 5-10 minutes, stirring occasionally.

Add the noodles and chicken breast, seasoning

Mix in the noodles and chicken, season to taste.

Dish up and garnish with basil

Dish up in four equal portions and spread the basil over evenly.

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