Ribbon noodles with chicken and vegetables in cream cheese curry sauce

Ingredients for 4 servings:

• 1 package of ribbon noodles, approx. 500 g
• 500 g chicken breast fillet(s)
• 2 carrots
• 2 m.-large zucchini
• 10 cherry tomatoes
• 2 tbsp olive oil
• 2 tsp curry paste, red, alternatively curry powder
• 1 tsp vegetable stock powder
• 250 ml water, hot
• 3 tbsp tomato paste
• 150 g cream cheese
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Pat the chicken breast fillet dry and cut into bite-sized pieces. Heat the olive oil with 1 teaspoon of curry paste in a non-stick pan. Brown the chicken breast fillet on all sides. Meanwhile, cook the pasta according to the package instructions. Wash the zucchini and tomatoes. Peel the carrots. Cut the zucchini, tomatoes, and carrots into pieces or strips, depending on your taste. Remove the insides of the zucchini. Set the cooked chicken aside on a plate, reserving any excess cooking juices. Sauté the vegetables in the cooking juices, adding curry paste and a little more olive oil if needed. Then add water and vegetable stock powder and simmer until the vegetables are softened/pleasantly edible. Stir in the cream cheese and tomato paste and season the sauce with salt and pepper. Drain the pasta and stir it into the sauce along with the chicken.