Wholemeal noodles with braised tomatoes and chicken filet in cream cheese sauce

Name: Wholemeal noodles with braised tomatoes and chicken filet in cream cheese sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 5-6 Stem(s) Parsley; 2 Chicken filets (à approx. 175 g); 100 g red and yellow cherry tomatoes; 400 g Wholemeal pasta (e.g. penne); 7-10 Tbsp Salt; 3 TABLESPOONS clarified butter; 7-10 Tbsp Pepper; 2 TABLESPOONS Flour; 300 ml Vegetable broth; 100 ml Milk; 100 g Double cream cream cheese; 7-10 Tbsp Sugar

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

5-6 Stem(s) Parsley
2 Chicken filets (à approx. 175 g)
100 g red and yellow cherry tomatoes
400 g Wholemeal pasta (e.g. penne)
7-10 Tbsp Salt
3 TABLESPOONS clarified butter
7-10 Tbsp Pepper
2 TABLESPOONS Flour
300 ml Vegetable broth
100 ml Milk
100 g Double cream cream cheese
7-10 Tbsp Sugar

Directions

1
Wash parsley, dab dry, pluck leaves first from the stalks, then smaller. Wash the meat, dab dry and cut into cubes. Wash tomatoes and dab dry. Prepare pasta in boiling salted water according to package instructions.
2
Heat 1 tablespoon of clarified butter in a frying pan. Fry the meat for approx. 3 minutes, turning it over. Add the tomatoes and continue frying for 2-3 minutes until the tomatoes start to burst open. Season both with salt and pepper and remove.
3
Melt 2 tbsp. clarified butter in a hot frying pan, dust with flour and sauté. Deglaze with vegetable stock and milk, bring to the boil, stir in cream cheese and simmer for 1-2 minutes. Add meat and tomatoes, warm up, season with salt, pepper and sugar.
4
Drain the pasta, arrange everything and sprinkle with parsley.