Mini Farfalle
Mini Penne au poulet et aux tomates confites
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Basil
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400g of chicken breasts
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Sun-dried tomato confit
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Chicken stock
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80g parmesan
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Salt and freshly ground pepper
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800g Panzani Mini Penne
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1. Cook the Mini Penne and let them cool.
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2. Chop up the chicken breasts and fry them.
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3. Add the chopped tomato confit.
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4. Add the Mini Penne.
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5. Wet with a drizzle of chicken stock.
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6. Correct seasoning.
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7. Garnish: sprinkle with fresh basil. Add the parmesan shavings and serve hot.
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