Philadelphia chicken pasta

Ingredients for 4 servings:

• 500 g pasta (e.g. spaghetti, fettuccine, linguine or bavette)
• some salt
• 1 m.-sized onion(s)
• 3 stalk(s) celeriac
• 500 g chicken breast fillet(s)
• some pepper, mixed, from the mill
• 3 tbsp olive oil
• 1 ½ lemon(s)
• 300 ml vegetable stock
• 200 g cream cheese with herbs (e.g. Philadelphia)
• 3 tbsp fresh parsley, chopped

Instructions

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

Cook the pasta in plenty of boiling, lightly salted water until al dente. Trim, wash, and finely dice the celery stalks. Peel and finely dice the onion. Squeeze the lemons. Wash the chicken breast fillet, pat dry, and cut into thin strips. Heat 2 tablespoons of olive oil in a large pan and sear the meat strips over medium heat for about 5 minutes on all sides, seasoning with salt and pepper. Then deglaze with the juice of one lemon and remove the pan. Sauté the celery and onions in the pan with the remaining olive oil. Add the vegetable stock and stir in the cream cheese. Season with salt and a few turns of freshly ground pepper, and season to taste with the juice of half a lemon. Cover and simmer the sauce for about 8 minutes. Drain the pasta and let it drain. Add the meat strips to the sauce and let it heat through again. Place the pasta on plates, top with the sauce and meat, and sprinkle with chopped parsley. Serve with fresh baguette and a green salad.