Colorful noodle and chicken casserole

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 300 g pasta
• 2 large carrots
• 1 zucchini
• 1 bell pepper(s), red
• 1 roll(s) herb butter
• 200 ml cream
• 2 tbsp herb cream cheese
• 1 tsp, leveled stock powder
• 1 tsp, leveled garlic powder
• 200 g cheese

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Cut the chicken into small cubes. Clean and chop the vegetables. Cook the pasta in salted water, then drain and set aside. Carefully brown the chicken in the herb butter. Don’t use all of the butter for browning; you’ll need it for the vegetables as well. Remove the browned chicken and place it in a casserole dish. Brown the vegetables in the herb butter until softened. Then stir in the cream cheese and cream. Sprinkle in the broth and garlic powder. Let it simmer slightly. Add the pasta and vegetables to the meat in the casserole dish, mix, and sprinkle with cheese. Then place in a preheated oven at 200°C (top/bottom heat) and bake for 20-30 minutes.