Penne with hüttenkäse, ham and leek

Name: penne with hüttenkäse, ham and leek
Total time: 30 min
Yield: 4
Ingredients: 300 gram wholemeal penne; 800 gram leeks; 3 tablespoons olive oil; 1 tablespoon dried Italian herbs; 400 gram huttekase; 100 gram chicken fillet (meat products), in strips; 250 gram cherry tomatoes, halved; 50 gram grated 30 cheese

Ingredients

300 gram wholemeal penne
800 gram leeks
3 tablespoons olive oil
1 tablespoon dried Italian herbs

400 gram huttekase
100 gram chicken fillet (meat products), in strips
250 gram cherry tomatoes, halved
50 gram grated 30 cheese

Directions

Preheat the oven to 200 ° C.
Boil the penne in a pan with plenty of boiling water with salt in 12 minutes until al dente.
Cut the leeks into thin rings and rinse them in a colander under cold water.
Let them drain well.
Heat the olive oil in a stirring stir fry the leek with the Italian herbs in four minutes al dente.
Drain the penne and stir in the pasta with cottage cheese, chicken breast, to and some freshly ground black pepper through the leek.
Put the pasta mixture in the greased oven dish and sprinkle the cheese over it.
Let it brown in the oven in fifteen minutes.