Summary

Ingredients

• 1 vegetable onion (s)
• 300 g carrot (s), (peeled, weihed)
• 500 g pointed cabbae, (cut into strips)
• 300 g chicken breast fillet (s)
• 150 g pasta, small ones (penne, spirelli, fork spahetti etc.)
• 200 ml vegetable broth, or chicken broth
• 1 tablespoon tomato paste
• 1 tablespoon ajvar, (mild)
• 100 g cream cheese, your choice
• Salt and pepper, pepper
• Paprika powder, noble sweet
• Chervil, for sprinkling and
• Parsley, for sprinkling

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Instructions

1. Peel and roughly dice the vegetable onion. Halve the peeled carrots lengthways and cut into slices. Cut the chicken breast fillet into strips.
2. Cook the pasta until al dente according to the instructions on the packet.
3. Sear the chicken breast fillet in a (coated) saucepan, season with salt, pepper and paprika powder and take it out of the saucepan again.
4. Put the onion cubes and carrot slices in the saucepan and fry them; Pour in some water and cook until al dente. Now add the pointed cabbage and fry briefly. Add the tomato paste and ajvar to the vegetables and stir in, as well as the vegetable stock.
5. Finally, add the chicken breast strips and cream cheese to the vegetables, stir in, let them warm up, season again if necessary and serve with the pasta and sprinkled with herbs.