Beetroot pasta with chicken

Ingredients for 4 servings:

• 500 g pasta
• 500 g beetroot, cooked
• 100 ml cream
• 400 g chicken breast
• 1 garlic clove(s)
• e.g. agave syrup or honey
• salt and pepper
• olive oil
• 100 ml vegetable stock

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut the chicken breast into small cubes, removing any tendons first. Bring the pasta water to a boil, add salt, and cook the pasta until al dente. Cut the beetroot into small cubes (careful, it stains a lot). Heat the oil in a pan and fry the chicken cubes until hot. Thinly slice the garlic and add it. Sauté briefly, then add the beetroot cubes. Season well with pepper. When the pasta is al dente, drain well and then add it to the pan. Add the cream and the stock. Bring everything to a boil until the liquid reduces slightly. Season to taste with salt and pepper (add a little honey or agave syrup for sweetness, if desired) and serve immediately.