Pasta casserole with chicken and vegetables

Ingredients for 4 servings:

• 400 g penne or other pasta
• 500 g chicken breast fillet(s)
• 1 small cauliflower (or mushrooms, peppers, etc.)
• 2 onions
• 1 garlic clove(s)
• 125 ml white wine, dry
• 200 ml cream
• 100 ml milk
• 200 g cheese, grated
• 1 tsp chicken broth, granulated
• 1 pinch of nutmeg
• salt and pepper
• n. B. herbs
• oil

Instructions

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

Cook the penne in salted water until al dente. Divide the cauliflower into florets and cook al dente, then season with salt. Preheat the oven to 180 degrees fan/convection oven. Cut the meat into small strips and brown briefly on all sides in a little oil (still slightly pink in the center, otherwise it will become too dry during cooking). Remove from the oven and season with salt and pepper. Chop the onion and garlic and brown them as well. Deglaze with the white wine and let the alcohol simmer for a few minutes. Add the milk and cream and season the sauce with the granulated stock, salt, pepper, nutmeg, and herbs, if desired. Let it simmer briefly, then add the meat and remove the pan from the heat. Transfer the pasta to a baking dish, top with the sauce and chicken, and scatter the cauliflower on top. If you like, you can mix everything together! Sprinkle with cheese and bake in the oven for 25-30 minutes. We serve it with lamb’s lettuce.