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Penne with braised chicken thigh fillet

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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

Penne with braised chicken thigh fillet

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40 min


  1. Boil the pasta in salted water according to the preparation instructions.
  2. Once it is ready, drain and cool with running tab water to stop the cooking.
  3. mix with some olive oil and leave them aside.
  4. Season chicken fillets well and place them in a pan with hot olive oil.
  5. Saute them until browned on both sides.
  6. Remove from the saucepan and leave them aside for a while.
  7. Add the onion and the garlic to the pan and saute.
  8. Once the onion is soft add the chicken fillets.
  9. Deglaze with wine an let cook until alcohol has evaporated.
  10. Add the chopped tomato and the herbs.
  11. Cover the food with the vegetable broth and cook on low heat with the lid closed for 20 minutes.
  12. Remove from heat, add the precooked pasta and stir for 2 minutes, until all ingredients are mixed and the pasta warm.
  13. Serve on a plate, decorate with a little chopped parsley and sprinkle with grated gruyere.