Summary

Ingredients

• 500 g chicken breast fillet (s)
• 1 zucchini
• 1 bell pepper (s) to taste
• 300 g mushrooms
• 1 onion (s)
• 2 cloves garlic)
• 1 cup cream, reduced-fat or sour cream
• 500 g tomatoes, passed
• 200 ml vegetable stock
• olive oil
• 600 g pasta your choice
• salt and pepper
• Herbs
• some cornstarch
• Cheese, grated to taste, e.g., Parmesan

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Instructions

1. Wash the chicken fillets, pat dry and cut into cubes. Wash the vegetables too and cut them into small pieces.
2. Heat the oil in a pan and sweat the onions until translucent. Then add the chicken fillet and fry until brown. Add the vegetables and garlic, sauté briefly and deglaze with the broth and the tomatoes and season everything properly. Let the sauce boil down for at least 30 minutes.
3. In the meantime, bring the salted water to the boil and cook the pasta. Then drain.
4. Add the beaker of cream to the sauce, thicken the sauce with a little starch if necessary, and bring to the boil again.
5. Pasta and sauce can be served separately. If you want, you can mix everything together. Serve sprinkled with cheese.