Ingredients:
-
15
ml olive oil
-
600
g (1 lb) skinless and boneless chicken breasts, cut into bite size
pieces
-
1
spring onion , finely chopped
-
1
garlic clove , crushed
-
1
bottle strong beer ( 300 ml)
-
500
g skinned, seeded and chopped ( very small dice) or just
crushed tomatoes
-
400
g Penne ( or any other pasta of your choice)
-
200
ml beef bouillon
-
1
bay leaf
-
thyme
-
few
parsley sprigs
Directions:
Fry
in hot oil the chicken breasts, add onions then garlic, bay leaf, thyme and
parsley, keep frying until the chicken has a brown color.
Pour
the beer and let cover, add the tomatoes, and beef bouillon, reduce heat and
simmer about 20 minutes. Take off the chicken of the sauce and preserve hot.
If the sauce is still thin, you may thicken it with a little cornstarch
dissolved in cool water, When you incorporate the cornstarch turn off the heat
and add the chicken , cover and set aside. Adjust the seasonings.
In
the serving dish lay the al-dente cooked penne, pour the chicken over them ,
and top with a little parmesan cheese
|
serves 4 |
