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🍝 Chicken Pasta

525 kcal · 30 min · 4 servings

Ingredients

• 4 Carrots
• 200 g Celery root (1 piece)
• 1 large Onion
• 1 Garlic clove
• 3 tbsp Olive oil
• 150 ml classic vegetable broth
• 2 sprigs Sage
• Salt
• 400 g short whole wheat pasta (e.g. Penne)
• 350 g Chicken breast fillet
• 400 g Pizza tomatoes (can; drained weight)
• Pepper
• 1 tsp Honey

Instructions

1. 1. Wash the carrots and celeriac thoroughly.
2. 2. Peel the carrots and celeriac.
3. 3. Dice the carrots and celeriac into small pieces.
4. 4. Peel the onion and the garlic clove.
5. 5. Dice the onion into small pieces as well.
6. 6. Finely chop the garlic.
7. 7. Heat two tablespoons of olive oil in a pot.
8. 8. Add the carrots, celeriac, onions, and garlic to the hot oil.
9. 9. Sauté the vegetables briefly.
10. 10. Pour in the vegetable broth.
11. 11. Bring the mixture to a boil.
12. 12. Reduce the heat to low.
13. 13. Cover the pot.
14. 14. Let the vegetables cook for about 15 minutes.
15. 15. Rinse the sage leaves under running water.
16. 16. Shake the leaves dry.
17. 17. Pluck the sage leaves from the stems.
18. 18. Set aside some whole leaves for garnish.
19. 19. Cut the remaining sage leaves into thin strips.
20. 20. Fill a large pot with water and add plenty of salt.
21. 21. Bring the salted water to a boil.
22. 22. Add the whole wheat pasta to the boiling water.
23. 23. Cook the pasta al dente according to the package instructions.
24. 24. Rinse the chicken breast fillets under cold water.
25. 25. Pat the meat dry with kitchen paper.
26. 26. Cut the chicken meat into cubes of about one centimeter in size.
27. 27. Heat some olive oil in a frying pan.
28. 28. Fry the chicken cubes on all sides.
29. 29. Add the pizza tomatoes to the vegetable mixture.
30. 30. Bring the sauce to a boil again.
31. 31. Let the sauce simmer in the uncovered pot over low heat for three minutes.
32. 32. Add the fried chicken cubes along with their juices to the vegetable sauce.
33. 33. Bring the mixture to a brief boil.
34. 34. Season the sauce with salt.
35. 35. Season the sauce with pepper.
36. 36. Season the sauce with honey.
37. 37. Drain the cooked pasta in a colander.
38. 38. Rinse the pasta with hot water.
39. 39. Let the pasta drain well.
40. 40. Mix the pasta with the chicken sauce.
41. 41. Garnish the dish with the reserved sage leaves.
42. 42. Serve the pasta warm.

Nutrition per serving

• kcal: 525
• Protein: 36 g · Fett/Fat: 11 g · Carbs: 68 g