Preparation Time: 15 minutes
Cooking Time: 30 minutes
Ingredients for 4 persons
- 500 gr mafaldine
For the chicken sauce
- 400gr chicken fillet cut in cubes
- 2 carrots cut into small cubes
- 2 zucchini cut into cubes
- 1 finocchio finely chopped
- 250gr Kyknos Chopped tomatoes in tomato juice
- 1 teaspoon of sugar
- 1 finely chopped onion
- 1 garlic clove, finely chopped
- 1 twig of thyme
- 1 bay leaf
- 1 ouzo shot
- 3 balls all spice
- 6 tablespoons of olive oil
- 100 ml vegetable stock
- 6 tablespoons of whipped cream
- Salt and pepper
- 200gr Parmigiano cheese
Preparation
In a wide, shallow pot, add the olive oil and braise the chicken until brown Then, add the vegetables, along with the onion and garlic, and stir thoroughly to get them all oiled. Deglaze with ouzo, wait until the alcohol is evaporated and then add in the tomato, the herbs, and the stock. Cook in low heat for 25 more minutes. Remove the pot from the heat and add the cream and the cheese.
In the meanwhile, cook the mafaldine as per package time instructions. Drain the excess water and add the pasta to the sauce. If you prefer, you can add some more parmesan before serving.
Tip
If you are a fan of spicy tastes, you can also add a small chili pepper to the sauce.