Noodle pan with vegetables and chicken

Ingredients for 2 servings:

• 250 g pasta (spirals or farfalle)
• 1 zucchini
• 2 carrots
• 2 spring onions
• 1 onion(s), red
• 250 g chicken breast fillet(s) or chicken schnitzel
• 250 ml vegetable stock or chicken stock
• 1 cup crème fraîche
• some Parmesan, grated
• some salt
• some pepper
• some oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

First, cook the pasta in salted water until al dente, then set aside to drain. Wash the zucchini and carrots and dice them. Clean the spring onions and slice them into thin rings, peel the red onion and dice them finely. Wash the poultry and remove any fat and sinew. Cut the pieces into thin strips or cubes, depending on your taste, and season lightly with salt and pepper. Heat the oil in a pan and lightly brown the chicken pieces. Add the diced vegetables and onions, and sauté briefly until the onions are translucent. Add a little chicken stock or vegetable stock with liquid, and simmer vigorously for about 10 minutes. Top up a little liquid if necessary to prevent burning. Season to taste, add the crème fraîche shortly before the end of the cooking time, and bring everything back to the boil. Stir the cooked pasta into the sauce, let it simmer for a short while, and serve sprinkled with Parmesan cheese.