Step 1: Slice the chicken breast into thin strips, then mix it with a bit of sana and salt. Let it marinate.

Step 2: Chop the vegetables into small cubes and sauté them in walnut oil. Add a pinch of salt, then add the marinated chicken and cook for a few minutes.

Step 3: Squeeze half a lemon over the mixture in the pan and add some chopped sun-dried tomatoes.

Step 4: Boil the pasta according to the instructions on the package, in salted water. Once cooked, drain and add it to the chicken and vegetable mix in the pan.

Step 5: Cut the truffle cheese into cubes and add it to the pan. Then, stir in a tablespoon of chutney sauce and mix well.

Step 6: Serve with finely chopped fresh dill and a glass of good wine.

Enjoy!