- Penne Paste - 450 Grams
- chicken breasts without skin - 4 pieces
- Salt and pepper - To taste
- butter - 2 items. spoons
- olive oil - 2 items. spoons
- garlic - 4 teeth
- dry white wine - 3/4 Cups
- chicken broth - 3/4 Cups
- mini spinach packing - 1 piece
- Cherry Tomatoes - 2 Cups
- Parmesan cheese - 120 Grams
1. Boil the pasta in slightly salted water in accordance with the instructions on the package. Drain and set aside. Chop the chicken breasts into slices, sprinkle with salt and pepper. Heat the butter and olive oil over high heat in a large frying pan. Add the chicken pieces in one layer and fry for 1-2 minutes without stirring. 2. Turn the chicken and fry on the other side. Fry until ready, then put the chicken on a plate. 3. Reduce the fire to medium. Add chopped garlic and mix well. 4. After about 30 seconds, pour in the white wine and chicken broth, mix. Bring to a boil and cook until the liquid is reduced, at least half. Turn off the fire. 5. Add spinach, bisected tomatoes, pieces of fried chicken and cooked pasta in a frying pan. 6. Stir until spinach does not fade. Sprinkle with Parmesan cheese and mix. Serve the pasta with the extra Parmesan cheese.
Servings: 8-10