Chicken and pomegranate penne
Ingridients
- 5 small cups of pomegranate juice
- 1 pomegranate, seeded
- 250ml crème fraiche
- 1 pack of penne or other pasta of your choice
- 700gr. chicken leg fillet, cut into small pieces
- 1 small cup of olive oil
- 1 medium onion, chopped
- 2 cloves of garlic, chopped
- 1 leek (the white part), cut lengthwise and then sliced
- 1 bunch of parsley, chopped some flour
- dry Greek anthotyro cheese, grated, or any other hard cheese of your choice
- salt, pepper
Directions
Season the chicken with salt and pepper and lightly flour it. Heat a pan and add the olive oil and then the chicken pieces. Sauté until golden.
Add the garlic, onion and leek and continue to sauté, stirring occasionally. Add the pomegranate juice and cook until the vegetables are soft and the chicken is well cooked. Add the cream and two or three tablespoons of grated anthotyro or other cheese. Boil the food a little more until the sauce thickens and the ingredients blend together. Taste and season with salt and pepper accordingly. Add the parsley and half of the pomegranate seeds.
In the meantime, the penne should have been cooked according to the instructions on their packaging. Drain them and add them to the pan with the chicken. Stir for a while and serve on plates, adding some parsley and a few more pomegranate seeds. Serve with additional grated cheese.
