Recipe made with fresh tomatoes, herbs, and a rich tomato milk sauce – perfect quick dinner idea
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
. Large pot . Colander / Strainer . Blender . Large frying pan or skillet . Wooden spoon or spatula . Knife . Cutting board . Measuring cups and spoons . Serving bowl or pasta plate . Utensils Needed
Ingredients
- 200 g penne pasta
- 1 cup chicken breast, diced
- 1 small onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 medium tomato, diced
- ½ cup tomato sauce
- ½ cup milk
- 2 tbsp oil
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp chili flakes
- ½ tsp mixed herbs
- ¼ cup pasta water
- 1 large egg
- 1 tsp salt
Directions
Step 1
Cook the Pasta: Boil penne pasta in salted water according to package instructions until al dente. Reserve pasta water before draining the pasta.
Step 2
Prepare Tomato Base: Heat oil in a pan and add diced tomatoes. Cook until the tomatoes become soft and slightly mushy. Transfer them to a blender, add milk, and blend until a smooth creamy tomato puree forms.
Step 3
Cook the Chicken: In the same pan, add diced chicken along with salt and black pepper. Cook for 4–5 minutes until the chicken is fully cooked and lightly golden. Remove the chicken from the pan and set aside.
Step 4
Prepare the Pasta Sauce: In the same pan, sauté chopped onion and garlic until fragrant. Add chili flakes and mixed herbs. Pour in the prepared tomato puree, tomato sauce, milk, and pasta water (or stock). Season with salt and simmer until the sauce thickens slightly.
Step 5
Combine and Serve: Add the boiled penne pasta and cooked chicken to the sauce. Toss well until the pasta is evenly coated. Cook for another 1–2 minutes.
Serve hot, topped with fresh basil and a side of garlic bread.
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