Pasta with tomato-cream sauce and chicken fillet

  • 4 persons
  • 20 min.


  • 550 g Tomatoblend
  • 200 g penne pasta
  • 250 g chicken fillet
  • 100 ml cooking cream
  • 400 g Italian stir-fry vegetables
  • 50 g pesto
  • 1 tbsp pine nuts
  • 1 tbsp olive oil
  • grated Parmesan cheese


1. Cook the pasta according to the instructions on the packaging.
2. Chop the chicken into small chunks.
3. Heat the olive oil in a large frying pan or wok. Fry the chicken fillet until it is nearly cooked through. Add the Italian stir-fry vegetables and cook for a few minutes.
4. Add the Tomatoblend, the pesto, and the cooking cream and stir to combine. Simmer gently for five minutes.
5. Toast the pine nuts in a dry frying pan until golden.
6. Add the pasta to the pasta sauce. Stir to combine and serve with the pine nuts and the grated cheese.

The tasteful and versatile tomato base

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