Mini Penne with cheese-spinach sauce and chicken filet

Name: Mini Penne with cheese-spinach sauce and chicken filet
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g cherry tomatoes; 100 g young leaf spinach; 400 g Chicken filet; 125 g Mozzarella cheese; 100 g Gorgonzola cheese; 100 g Mountain cheese; 300 g Mini Penne noodles; 7-10 Tbsp Salt; 350 ml Milk; 150 g Whipped cream; 200 g Cream cheese double cream; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1/2 TEASPOON Noble sweet paprika

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g cherry tomatoes
100 g young leaf spinach
400 g Chicken filet
125 g Mozzarella cheese
100 g Gorgonzola cheese
100 g Mountain cheese
300 g Mini Penne noodles
7-10 Tbsp Salt
350 ml Milk
150 g Whipped cream
200 g Cream cheese double cream
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1/2 TEASPOON Noble sweet paprika

Directions

1
Wash the tomatoes, dab dry. Clean or sort the spinach, wash and drain. Wash the meat, dab dry and cut into fine cubes. Finely dice the mozzarella. Crumble gorgonzola.
2
Grate mountain cheese finely. Cook pasta in boiling salted water according to package instructions. Heat milk and cream in a pot, bring to the boil once. Melt cream cheese, gorgonzola and mountain cheese in the hot milk mixture.
3
Heat the oil in a frying pan. Fry the meat for 2-3 minutes while turning. In the meantime, fold the spinach into the sauce and let it collapse. Season the sauce with salt and pepper. Drain the noodles and let them drain.
4
Mix noodles and sauce. Add tomatoes and paprika powder to the meat, fry for about 1 minute. Season with salt and pepper. Fold the meat with the tomatoes and mozzarella into the noodles and serve.