Chicken fillets in cheese and cream sauce

Ingredients for 4 servings:

• 4 large chicken fillets
• 2 cups of cream, approx. 200 g each
• 1 pack of processed cheese, approx. 200 g
• 50 g Parmesan
• 500 ml vegetable stock
• 2 bunches of basil
• 1 large onion(s)
• 3 garlic cloves
• 1 large carrot(s)
• 2 tsp tomato paste
• salt and pepper
• 500 g tagliatelle pasta

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Season the chicken fillets with salt and pepper and let them stand for a few minutes. In the meantime, finely dice the onion and mince the garlic cloves, as well as the carrot. Heat the butter in a pan and sauté the onions, carrots, and garlic cloves until translucent. Deglaze with the cream and bring to a boil. Add the vegetable stock, cream cheese, Parmesan cheese, and tomato paste, and simmer for about 5 minutes. Finally, add the chopped basil and season to taste. Season with garlic or paprika, if desired. Brown the chicken fillets in a pan for 5 minutes on each side and place in a baking dish. Pour the sauce over the chicken. Bake in an oven preheated to 200°C (fan oven) for about 15-20 minutes on the middle rack. In the meantime, cook the pasta in salted water until al dente, then serve everything together. A green salad also goes well with the dish.