Penne pasta with chicken and tomatoes in sauce cream and tomato

Ingredients (3-4 servings)

• 300 g of penne pasta

• 400 g of chicken breast

• 250 g cherry tomatoes

• 1 onion

• 2 cloves of garlic

200 ml of 30% (or 18%) cream

• 200 ml of tomato passata

• 2 tablespoons of olive oil

• 1 teaspoon of sweet pepper

1/2 teaspoon of oregano or Italian herbs

• salt, pepper

• 2 tablespoons of grated Parmesan (optional)

• parsley to sprinkle

Preparation

Cook the pasta in salted water, strain.

Cut the chicken into pieces, season with salt, pepper and

peppers.

Heat the oil in a pan and fry the chicken until browned.

Add the chopped onion and fry until vitrified.

Add the squeezed garlic and fry briefly.

Add halves of cherry tomatoes and fry 2-3

minutes.

Pour the passata, add oregano and mix.

Pour the cream and cook until the sauce combines.

Add the cooked pasta and mix with the sauce.

Add parmesan and mix.

Sprinkle the parsley and serve.