BUCKWHEAT FLOUR PENNE WITH TOMATO SAUCE AND CHICKEN

(2 servings)

• 200 g Grecian Living buckwheat flour penne
• 100 g chicken fillet
• 2 tablespoons katiki cheese
• 3 cherry tomatoes, quartered
• white wine

For the chicken marinade:

• 10 ml oil
• salt, pepper
• 1 tablespoon prepared mustard
• 1 teaspoon honey
• lemon verbena, thyme

For the tomato sauce:

• 1 tomato, grated
• 1 teaspoon tomato paste
• 1 small onion
• sugar, salt, pepper
• 4 tablespoons olive oil
• white wine

1. Boil the pasta in salted water with 4 tablespoons vegetable oil.
2. Drain and rinse the pasta and add some olive oil while stirring.
3. Cut the chicken fillet in thin stripes.
4. Place the chicken in a bowl. Add oil, salt, pepper, lemon verbena, thyme, mustard and honey.
5. Mix and cover with plastic wrap. Place the bowl into the fridge.
6. Make the tomato sauce.
7. Heat a deep frying pan over high. Add oil.
8. When the oil is hot, add the scallion, chopped.
9. When the scallion turns golden, add white wine and cook until alcohol is reduced.
10. Add the tomato paste and mix.
11. Add the grated tomato and one glass of water and add salt, pepper and sugar to taste.
12. Cook the sauce until the water is evaporated and the sauce thickens.
13. Remove from the heat and process with a hand mixer until smooth.
14. Heat a pan and add oil.
15. When the oil is hot, cook the chicken for 10 minutes.
16. Add cherry tomatoes.
17. Add white wine and cook until alcohol is reduced.
18. Add 3 tablespoons tomato sauce, half a glass of water and the pasta.
19. Shake the pan and remove from the heat as soon as water is evaporated.
20. Add 2 tablespoons katiki cheese and chopped mint.
21. Serve in deep plate.