- box of pasta - 1 piece
- olive oil - 1 st. a spoon
- chicken - 1 piece
- chicken broth - 8 Cups
- medium bulb - 1 piece
- green bulgarian pepper - 2 pieces
- stalk of celery - 2 pieces
- jalapeno - 2 pieces
- olive oil - 1 st. a spoon
- cans (600 g) of canned tomatoes - 1 piece
- thick cream - 2 cups
- olive oil - 1/3 cup
- Fresh oregano - 4 items. spoons
- salt and freshly ground black pepper - 1 To taste
- Parmesan cheese - 1 To taste
1. Chop the onions, peppers and jalapenos into cubes. Cut the celery. Boil the pasta in a saucepan according to the instructions. Drain and rinse under cold water for cooling. Stir with 1 tablespoon of olive oil and set aside. Place chicken in a large saucepan and add broth. Bring to a boil, then boil the chicken under the lid for 30 minutes. 2. Turn off the fire and leave it under the lid for 30 minutes. Remove the chicken from the pan and separate the meat from the bones by chopping it. 3. Clear the canned tomatoes. Heat the medium frying pan over high heat. Add olive oil and oregano and turn off the fire by stirring. 4. Pour chicken stock into a separate bowl and fry onion, green pepper, celery and jalapeno in 1 tablespoon of olive oil in a separate saucepan over medium heat until soft and golden, about 10 minutes. 5. Add chicken broth, chicken pieces and tomatoes with juice. Bring to a boil, then reduce the heat and cook over low heat. 6. Add cooked pasta, cream, oregano, olive oil, stir, season to taste and turn off the fire. 7. Sprinkle a large amount of grated Parmesan on top and serve with crispy Italian bread.
Servings: 8