The addition of succulent chicken adds a protein-packed punch, making each forkful a satisfying experience.
Ingredients for 4 servings
- gluten-free penne pasta 4 servings
- chicken fillets 4
- butter
- feta cheese 100 g
(where the content of lactose is max 1g/100g)
- sun-dried tomatoes 10
- lactose-free sour cream 200 g
- pesto 3 tbsp
- rocket
- pine nuts 1 handfull
Instructions
- Cook the pasta according to the instructions on the package.
- Cut the chicken into pieces. Fry in a pan with some butter. Crumble the feta cheese, slice the tomatoes and mix together with creme fraiche and pesto in a pot. Heat until everything has melted together. Add the fried chicken and heat everything together. If desired, add a little cooking cream.
- Serve the chicken with pasta, and arugula and sprinkle the pine nuts on top.
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