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Italian Pappardelles pasta with chicken breast, sun dried tomatos
from: KulkarniIngredients:
- Pappardelle pasta 150g
- Chicken breast 200g
- Red onion 1pc
- Leek ˝ pc
- Carrot ˝ pc
- Marsala red wine 500ml
- Chicken stock 300ml
- Sun dried tomato 60g
- Extra-virgin olive oil 4tbsp
- Pecorino cheese 50g
- Rosemary Sage
Method of preparing Italian Pappardelles pasta with chicken breast, sun dried tomatoes:
- Put the vegetables (diced), seasoning and cook until translucent in a large caserole.
- Add the chicken breast in diced as well and add Marsala red wine.
- Evaporate, add chicken stock and simmer for 20 minutes.
- Add rosemary and sage.
- Cook the pappardelle pasta al dente in salty boiling water.
- Add the pasta to the sauce, sauté and add pecorino cheese.
- Finish with chopped sun-dried tomato and olive oil.
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