200g Cooked Penne Pasta
2 raw Chicken Breast - (cut into strips) or any thin sausage you prefer.
1 / 2 tsp Garlic Chopped
250ml White Wine
75ml Fresh Douglasdale Cream
100g Parmesan Cheese
Olive Oil SUNDRIED TOMATO SAUCE
500g Whole peeled Tomatoes
2 Carrots - grated
2tbsp Tomato Paste
500g Sundried Tomatoes
1 large Onion - chopped
3 sticks of Celery - chopped
Fry onions in olive oil until soft, add celery and fry 5 more min.
Add whole peeled tomatoes carrots, tomato paste and water.
Season with salt and pepper, add sugar if tomatoes are too tart.
Add sundried tomatoes and simmer for 30mins.
Check the taste and adjust to your liking.
If the sauce is too thick add a bit of water or simmer a little longer for a thicker sauce.
Fry chicken breast in olive oil until brown, add garlic and fry for 15sec.
Deglaze the pan with the white wine.
Add 2-3 large spoons of pre-made sundried tomato sauce and the fresh Douglasdale Cream.
Season with salt and pepper. Remember the sauce has salt already. 5. When the sauce is hot add your cooked pasta.
Serve with parmesan cheese.
Source: Douglasdale Dairy