Ingredients for 4:
260 g. spelt penne
200 g. artichoke hearts
200 g. breast of guinea hen
150 g. vegetable broth
100 g. dry white wine
100 g. diced tomatoes
30 g. extra virgin olive oil
2 garlic cloves
1 handful of chopped parsley

Preparation
Brown the whole garlic cloves in the oil, remove the garlic and add the artichokes
hearts, tossing them over a high flame for 5 minutes. Pour over the white wine and
vegetable broth, add the parsley and cook slowly for 10 minutes.
Dice the breast of guinea-hand and fry it gently in olive oil.
Cook the penne in abundant salted boiling water and drain slightly underdone. Toss the
pasta and sauce together quickly and then add the diced tomatoes.