Pasta and tomato casserole with chicken breast fillet

Ingredients for 4 servings:

• 400 g chicken breast fillet(s)
• 3 spring onions
• 1 tbsp oil
• 2 carrots
• 4 tomatoes
• ½ tube(s) tomato paste
• ¼ liter vegetable broth
• 200 g cream
• 400 g pasta
• salt water
• 200 g cheese, grated
• 1 tsp herbs (oregano, basil)
• pepper
• possibly salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Cook the pasta in salted water according to the package instructions until al dente, then drain well. Finely chop the chicken breast fillet (like schnitzel). Cut the spring onions into rings and the carrots into small cubes. Peel the tomatoes and cut them into large cubes. Brown the meat in oil, add the spring onions and carrots and sauté. Sauté the tomato paste, then deglaze with the diced tomatoes and stock. Bring everything to a boil, then add the cream and season with pepper, oregano, and basil. Add more salt, if desired. Mix everything with the pasta and transfer to a large baking dish. Sprinkle with the cheese and bake in the oven at 180°C for 20 minutes. A quick alternative to tomatoes: Simply use a can of peeled, chopped tomatoes. I’ve also added small broccoli florets or peas.