Chicken breast with herb cream pasta

Ingredients for 4 servings:

• 4 chicken fillets (approx. 150g each)
• 2 tbsp oil
• Salt and pepper, white
• 500 ml water
• 2 cloves garlic
• 4 m.-sized onion(s)
• 300 g pasta (e.g. colored penne), alternatively rice
• 200 g whipped cream
• 2 tsp broth, clear (instant)
• 2 tbsp sauce thickener, light
• 1 bunch of mixed herbs (e.g. parsley, oregano and rosemary)
• 4 tbsp Parmesan, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the fillets and pat dry. Heat oil in a pan and brown the meat. Season with salt and pepper and continue to cook over medium heat for about 7 minutes. Peel and finely dice the garlic and onion. Add to the fillets and continue to cook for about 3 minutes. Cook the pasta in plenty of salted water for about 10 minutes. Remove the chicken fillets and keep warm. Deglaze the pan with cream and 500 ml water, bring to a boil. Dissolve the stock in the pan. Thicken with a sauce thickener. Season to taste with salt and pepper. Wash the herbs, finely chop them, except for a few for garnish, and add them to the sauce. Drain the pasta, toss with the sauce, and serve. Sprinkle with Parmesan cheese and the remaining herbs.