Pasta with chicken breast cubes in a carrot-honey-cream sauce

Ingredients for 4 servings:

• 300 g pasta (fusili, penne or similar)
• 400 g chicken breast fillet(s)
• 200 g carrot(s)
• 250 g whipped cream
• 1 tbsp liquid honey
• 1 pack of herbs, frozen
• 2 tbsp oil or vegetable fat for frying
• salt and pepper
• Ginger powder
• curry powder
• salt water

Instructions

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

Peel and slice the carrots. Boil in salted water for about 10 minutes until al dente. Boil the pasta in salted water in a second pot and drain. Meanwhile, wash the chicken breast fillet, pat dry with kitchen paper, cut into cubes and fry in oil or vegetable fat. Fry thoroughly, season with salt and pepper. Drain the carrots and puree. Add the cream, honey, salt and pepper to the pureed carrots and stir through. Pour the packet of frozen herbs over the meat and fry. Add the carrot cream sauce to the meat and stir everything well. Season to taste with salt, pepper, ground ginger and curry. Add the pasta to the meat and sauce, mix everything well, heat through again and serve. Tips: If you want to make the sauce longer, you can of course save some of the carrot liquid and add it to the sauce later. If there are no children eating, a splash of white wine or medium sherry in the sauce also tastes good. I also add a stronger Asian spice, for example with an Indian spice blend. I also leave a few carrot pieces whole and don’t puree them all, which gives the dish more color. Otherwise, it’s a perfect kids’ dish—they get fresh carrots without even noticing.