Pennes au Poulet

Serves 1
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Directions

  1. 1Season 2 chicken breasts with paprika, curry, garlic powder, salt, and pepper.
  2. 2Season 2 chicken breasts with paprika, curry, garlic powder, salt, and pepper.
  3. 3Season 2 chicken breasts with paprika, curry, garlic powder, salt, and pepper.
  4. 4In a pan, add a drizzle of olive oil and a piece of butter.
  5. 5In a pan, add a drizzle of olive oil and a piece of butter.
  6. 6In a pan, add a drizzle of olive oil and a piece of butter.
  7. 7Add the chicken breasts to the pan and baste them while they cook.
  8. 8Add the chicken breasts to the pan and baste them while they cook.
  9. 9Add the chicken breasts to the pan and baste them while they cook.
  10. 10In a pot, cook the penne.
  11. 11In a pot, cook the penne.
  12. 12In a pot, cook the penne.
  13. 13In a pan, sauté chopped onions.
  14. 14In a pan, sauté chopped onions.
  15. 15In a pan, sauté chopped onions.
  16. 16Add a tablespoon of flour and mix again.
  17. 17Add a tablespoon of flour and mix again.
  18. 18Add a tablespoon of flour and mix again.
  19. 19Deglaze with about 20cl of poultry broth.
  20. 20Deglaze with about 20cl of poultry broth.
  21. 21Deglaze with about 20cl of poultry broth.
  22. 22Once the sauce has thickened slightly, add 20cl of crème fleurette.
  23. 23Once the sauce has thickened slightly, add 20cl of crème fleurette.
  24. 24Once the sauce has thickened slightly, add 20cl of crème fleurette.
  25. 25Once you have a nice, creamy sauce, add 30g of Parmesan.
  26. 26Once you have a nice, creamy sauce, add 30g of Parmesan.
  27. 27Once you have a nice, creamy sauce, add 30g of Parmesan.
  28. 28Add a little chopped parsley for the final touch.
  29. 29Add a little chopped parsley for the final touch.
  30. 30Add a little chopped parsley for the final touch.
  31. 31Let everything reduce for a few minutes over low heat before adding the penne directly to the sauce.
  32. 32Let everything reduce for a few minutes over low heat before adding the penne directly to the sauce.
  33. 33Let everything reduce for a few minutes over low heat before adding the penne directly to the sauce.
  34. 34Mix well to bind all the ingredients together.
  35. 35Mix well to bind all the ingredients together.
  36. 36Mix well to bind all the ingredients together.
  37. 37Add the chicken breasts directly on top of the penne.
  38. 38Add the chicken breasts directly on top of the penne.
  39. 39Add the chicken breasts directly on top of the penne.
  40. 40Pour a good dose of sauce on top.
  41. 41Pour a good dose of sauce on top.
  42. 42Pour a good dose of sauce on top.

Ingredients

  • Pennes
  • Pennes
  • Pennes
  • Filets de poulet
  • Filets de poulet
  • Filets de poulet
  • Crème fleurette
  • Crème fleurette
  • Crème fleurette
  • Bouillon de volaille
  • Bouillon de volaille
  • Bouillon de volaille
  • Parmesan
  • Parmesan
  • Parmesan
  • Oignon
  • Oignon
  • Oignon
  • Persil plat
  • Persil plat
  • Persil plat
  • Paprika
  • Paprika
  • Paprika
  • Curry
  • Curry
  • Curry
  • Ail en poudre
  • Ail en poudre
  • Ail en poudre
  • Poivre
  • Poivre
  • Poivre
  • Sel
  • Sel
  • Sel
  • Beurre
  • Beurre
  • Beurre
  • Huile d’olive
  • Huile d’olive
  • Huile d’olive
  • Farine
  • Farine
  • Farine

Equipment

PanPotSpatula