Serves 1
Directions
- 1Season 2 chicken breasts with paprika, curry, garlic powder, salt, and pepper.
- 2In a pan, add a drizzle of olive oil and a piece of butter.
- 3Add the chicken breasts to the pan and baste them while they cook.
- 4In a pot, cook the penne.
- 5In a pan, sauté chopped onions.
- 6Add a tablespoon of flour and mix again.
- 7Deglaze with about 20cl of poultry broth.
- 8Once the sauce has thickened slightly, add 20cl of crème fleurette.
- 9Once you have a nice, creamy sauce, add 30g of Parmesan.
- 10Add a little chopped parsley for the final touch.
- 11Let everything reduce for a few minutes over low heat before adding the penne directly to the sauce.
- 12Mix well to bind all the ingredients together.
- 13Add the chicken breasts directly on top of the penne.
- 14Pour a good dose of sauce on top.
Ingredients
- Pennes
- Filets de poulet
- Crème fleurette
- Bouillon de volaille
- Parmesan
- Oignon
- Persil plat
- Paprika
- Curry
- Ail en poudre
- Poivre
- Sel
- Beurre
- Huile d’olive
- Farine
Equipment
PanPotSpatula
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