Pasta with chicken breast and vegetables

Ingredients for 6 servings:

• 500 g chicken breast fillet(s)
• 1 zucchini
• 1 bell pepper(s) to taste
• 300 g mushrooms
• 1 onion(s)
• 2 garlic cloves
• 1 cup cream, reduced-fat or sour cream
• 500 g tomatoes, pureed
• 200 ml vegetable stock
• e.g. olive oil
• 600 g pasta of your choice
• salt and pepper
• Herbs
• some cornstarch
• Grated cheese to taste, e.g. Parmesan

Instructions

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

Wash the chicken fillets, pat dry, and cut into cubes. Wash the vegetables and cut into small pieces. Heat the oil in a pan and sauté the onions until translucent. Then add the chicken fillet and fry until browned. Add the vegetables and garlic, sauté briefly, then deglaze with the stock and passata and season well. Let the sauce simmer for at least 30 minutes. In the meantime, bring salted water to a boil and cook the pasta until tender. Then drain. Add the cup of cream to the sauce, thicken the sauce with a little starch if necessary, and bring back to a boil. The pasta and sauce can be served separately. If desired, you can also mix everything together. Serve sprinkled with cheese.