Ingredients :

• 300 gr penne rigate
• 500 gr minced chicken
• 1 shallot, finely chopped
• 1 garlic clove, finely chopped
• 1 small zucchini in cubes
• 1 broccoli, in small florets
• 1 leek, in coarse rings
• 5 dl chicken stock
• 50 gr philadelphia look and fine herbs
• 30 gr philadelphia nature
• 1 tbsp chicken seasoning
• 1 tbsp Oil and vinegar Mélange de France
• 1 tbsp oil and vinegar tzatziki herbs
• 1 small chili pepper, finely chopped
• handful of freshly chopped parsley

Preparation :

Cook the penne according to the package.

Fry the chicken mince in olive oil over a medium to high heat, add the shallot and the garlic
Chili pepper and season with 1/2 tbsp chicken seasoning.

Lower the heat and add the vegetables, fry for a few minutes.

Add the stock and philadelphias. Mix well.
Season with the rest of the herbs to taste, except parsley.
Let it simmer on a moderate heat for 5 minutes.
Add the pens .
If necessary, tie with Sausbinder.
Serve with grated cheese and parsley.