In the same pot heat Horio Koroneiki variety olive oil and sauté chicken for 3-4 minutes.
Add onion, sun-dried tomato, pine nuts and garlic. Sauté all ingredients for just a minute and add wine. When wine has been absorbed add cream, water, salt, pepper and tarragon.
Boil and when the ingredients have been well combined add the penne.
Remove from heat, add Horio graviera cheese and serve.
½ package of penne200 gr. chicken breast cut into cubes1 finely chopped fresh onion1 finely chopped clove of garlic1 tbsp finely chopped sun-dried tomato1 tbsp pine nuts1 tsp finely chopped fresh tarragon1 cup of sour cream1 little cup of white wine2 tbsp grated Horio Sweet Graviera Cheese or Horio Organic Graviera Cheese or Horio Mature Graviera CheeseSalt and Pepper2 tbsp Horio Koroneiki variety olive oil
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