One-pot penne with chicken

Step 1/6

• 200 g chicken breasts
• salt
• pepper
• 2 tbsp soy sauce
• ½ lemon

• knife
• cutting board

Season the chicken with the salt, pepper, soy sauce and the juice of the lemon. For more color and texture, briefly sear the chicken breast in a skillet, then (or just before cooking) cut it into 3/4-inch (2 cm) pieces.

Step 2/6

• salt

Bring 2 cups (1/2 l) of water to a boil, then add salt.

Step 3/6

• ½ onion
• 2 cloves garlic
• 225 g green beans
• 150 g cherry tomatoes

• knife
• cutting board
• pot

While you wait for the water to boil, peel and finely chop the onion and garlic. Wash the green beans and cherry tomatoes. Cut the beans into 2 or 3 segments.

Step 4/6

• 250 g penne
• 30 g parsley
• 1 tbsp olive oil

When the water comes to a boil, add the penne, chicken pieces, onion, and garlic to the pot. Stir often to ensure the ingredients don’t stick to the bottom. Halfway through the pasta cooking time (check the package instructions), add the beans and tomatoes. If needed, add a bit more water. One minute before the pasta is cooked, stir in the chopped parsley and butter or oil. Season to taste with salt and pepper.

Step 5/6

• Parmesan cheese (for serving)

• grater

The penne should be al dente and the sauce creamy. Serve with grated Parmesan cheese. If the pasta is cooked but the sauce is still too thin, add the Parmesan cheese directly to the pot and mix well. This should help thicken the sauce.