+ Ingredients:
- 4 tablespoons of olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- ¼ teaspoon chilli flakes
- 2 x 400g tinned tomatoes
- 1 teaspoon caster sugar
- 6 tablespoons mascarpone
- 4 chicken breasts, skinless, cut into pieces
- 300 g puj
- 70 g cheddar cheese, grated
- 50g of mozzarella
- ½ parsley, finely tws
+ How to do:
- Step 1
Heat 2 tablespoons of oil in a frying pan and lightly sauté the onion over medium heat for 10 to 12 minutes. Add garlic and cheongyang red pepper and boil for 1 minute. Add the tomatoes and sugar and adjust the seasoning to taste. Boil uncovered for 20 minutes or until thickened, then stir in the mascarpone.
- Step 2
Heat 1 tablespoon of oil in a non-stick pan. Add the chicken and sauté for 5 to 7 minutes or until the chicken is completely cooked.
- Step 3
Heat the oven to 220C / 200C fan / oil. 7. Cook penne according to package directions. Discard and toss with the remaining oil. Tilt the pasta in a small, safe oven. Use chicken and reversed on site. Cheda, mozzarella and parsley. Burned for 20 minutes or brown and rings bubbles.