Penne with Chicken and Vegetables

A tasty, hearty meal for the whole family! Treat the household!

Recipe author

Servings:

Penne

300

Chicken leg quarters (mine were small)

Onion

Carrot

Garlic

Chile pepper

Cherry tomatoes

White wine

100

Broth

200

Basil (fresh, chopped)

Vegetable oil

Salt

Ground hot pepper

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 13 g

Fats 24 % 8 g

Carbohydrates 36 % 12 g

169 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

Ingredients.
Step 2:

Dice the onion small.
Step 3:

Finely chop the garlic.
Step 4:

Dice the carrot small.
Step 5:

If you like, finely chop a bit of chile pepper.
Step 6:

Heat 2 tbsp of olive oil in a skillet, add the onion, garlic, carrot, and chile, and fry over low heat for 4–5 minutes.
Step 7:

Cut the meat off the chicken leg quarters and chop it into small pieces.
Step 8:

Halve the cherry tomatoes.
Step 9:

Add the chicken to the vegetables in the skillet and fry for 3–4 minutes.
Step 10:

Add the wine and cherry tomatoes, and season with salt and pepper. Cook over high heat to boil off the wine — only its aroma stays behind. But if you'd rather not serve this to kids, just leave the wine out and add a little more broth.
Step 11:

Add the broth and simmer over low heat until the meat is cooked, about 15 minutes.
Step 12:

Meanwhile, cook the penne (or other pasta) in plenty of salted water until done.
Step 13:

Add the pasta to the skillet, stir in the chopped basil, and warm everything for 1–2 minutes.
Step 14:

And serve. Enjoy!