Summary

Ingredients

• 4 chicken fillet (s) (about 150g each)
• 2 tablespoons oil
• Salt and pepper, white
• 500 ml water
• 2 cloves garlic
• 4 medium onion (s)
• 300 g pasta (e.. colored penne), alternatively rice
• 200 g whipped cream
• 2 teaspoons broth, clear (instant)
• 2 tablespoon sauce thickener, light
• 1 bunch herbs, mixed (e.g. parsley, oregano and rosemary)
• 4 tablespoon parmesan, grated

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Instructions

1. Wash fillets, pat dry. Heat the oil in a pan and fry the meat in it. Season with salt and pepper and continue to fry for about 7 minutes over medium heat.
2. Peel and finely dice the garlic and onions. Add to the fillets and fry everything for another 3 minutes. Cook the pasta in plenty of salted water for about 10 minutes. Remove the chicken fillets and keep warm.
3. Deglaze the roast with the cream and 500 ml water, bring to the boil. Dissolve the broth in it. Tie with sauce thickener. Season to taste with salt and pepper.
4. Wash the herbs, finely chop except for a garnish and add to the sauce. Drain the pasta, mix with the sauce and arrange everything. Sprinkle with the parmesan and the remaining herbs.