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Ingredients
| 700 g g | Chicken thigh
Chicken thigh (fillets ) | ||
| 150 g g | Onions
Onion (150 g onion, chopped) | ||
| 2 cloves claw | Garlics
Garlic (150 g onion, chopped) | ||
| 70 g g | Olive oil Olive oil | ||
| 1 sheets sheet | Bay Bay | ||
| 1 | Cinnamon sticks Cinnamon stick | ||
| 200 g g | White wine White wine | ||
| 300 g g | Vegetable broth Vegetable broth | ||
| 5 small balls small ball | Allspice Allspice | ||
| Salt Salt | |||
| Pepper Pepper | |||
| 0,5 TS TS | Parsley Parsley | ||
| 100 g g | Gruyère Gruyère | ||
| 500 g g | Penne pasta Penne pasta |
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Method
- Boil the pasta in salted water according to the preparation instructions.
- Once it is ready, drain and cool with running tab water to stop the cooking.
- mix with some olive oil and leave them aside.
- Season chicken fillets well and place them in a pan with hot olive oil.
- Saute them until browned on both sides.
- Remove from the saucepan and leave them aside for a while.
- Add the onion and the garlic to the pan and saute.
- Once the onion is soft add the chicken fillets.
- Deglaze with wine an let cook until alcohol has evaporated.
- Add the chopped tomato and the herbs.
- Cover the food with the vegetable broth and cook on low heat with the lid closed for 20 minutes.
- Remove from heat, add the precooked pasta and stir for 2 minutes, until all ingredients are mixed and the pasta warm.
- Serve on a plate, decorate with a little chopped parsley and sprinkle with grated gruyere.
