- pasta – 100-150 g.
- chicken (fillet) – 200 g.
- leek – 1 pc.
- tomatoes – 1 pc.
- tomato sauce (tomato paste) – 2 tbsp.
- water or chicken broth – 50 ml.
- salt, paprika – to taste
- olive oil – 2 tbsp.
- hard cheese – 50 g.
- Garlic – 2 cloves.
Cut onion into onion peels, press garlic. Saute the onion and garlic in olive oil.
Place the sliced chicken fillet in a pan. Cut the vegetables into julienne strips and add them to the chicken. Cook for 15 minutes. Then add a glass of water or chicken stock and tomato sauce. Stir to mix.
Boil the pasta until al dente.
Place the nearly cooked pasta in a heatproof dish, pour the sauce over it and sprinkle with grated cheese. Place in the oven at 180 degrees for 20 minutes.
The dish is ready. Bon appetit!