Summary

Ingredients

• 500 g spahetti
• 500 g chicken breast fillet (s), alternatively turkey breast
• 1 cup cream cheese, (brunch `extra light`)
• 1 red pepper (s)
• 1 leek
• 300 g mushrooms
• 1 carrot (s)
• Herbs, your choice
• salt and pepper
• 1 teaspoon olive oil

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Instructions

1. Cook the spaghetti al dente in plenty of salted water.
2. Cut the chicken breast fillet into cubes. Dice the paprika, cut the leek into rings, quarter or eighth of the mushrooms and also cut the carrot into fine cubes.
3. Heat olive oil in a saucepan and fry the meat in it, then remove from the saucepan and set aside. Put all the vegetables and the mushrooms in the pan, roast them and deglaze with a dash of water.
4. Add the chicken again. Drain the cooked pasta and add to the vegetable-meat mixture. Stir in the brunch and mix everything well. Season with salt, pepper and herbs and serve immediately.