4 Persons
25 minutes
Kolay
1 package Selva Penne Pasta
1 Can Cream
2 Chicken Breast
2 Tablespoons Yogurt
1 Tablespoon Tomato Paste
2 Tablespoons Butter
2 Cloves Crushed Garlic
1 Teaspoon Sugar
Chilli Pepper, Salt, Black Pepper
4 Leaves Lettuce
1 Grated Carrot
Cherry Tomato
Boil 1 packet of Selva Penne pasta for 2 minutes less than the recipe on the packet and drain. Heat the cream in a sauce pot over low heat. When the cream starts to boil, add thyme, salt, pepper and boiled pasta, mix well and cook for 2 minutes.
For Spicy Chicken; cut the chicken breast into julienne (thin long) pieces. Marinate with 2 tablespoons of yoghurt, 1 tablespoon of tomato paste, red pepper flakes, salt, black pepper, 2 cloves of crushed garlic, 1 teaspoon of sugar and rest in the fridge for 1-2 hours. Saute the chicken in 1 tablespoon of butter in a hot pan.
For the salad, mix the lettuce leaves, grated carrot and garnish with cherry tomatoes. Place the pasta, chicken and salad side by side on a long thin plate and serve.
