Chicken Pasta

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 canned pizza tomatoes (drained weight)
• Pepper
• 1 tsp Honey

Instructions

1. 1.

   Wash, peel, and dice carrots and celery root.

2. 2.

   Peel onion and garlic. Dice onion finely and mince garlic.

3. 3.

   Heat 2 tbsp olive oil in a pot. Sauté carrots, celery, onions, and garlic. Add vegetable broth, bring to a boil, cover, and simmer over low heat for about 15 minutes.

4. 4.

   Meanwhile, rinse sage, shake dry, pluck leaves. Set aside some leaves, finely slice the rest into strips.

5. 5.

   Bring plenty of salted water to a boil in a large pot and cook whole wheat pasta according to package instructions until al dente.

6. 6.

   Rinse chicken breast fillets, pat dry with paper towels, and cut into ~1 cm cubes. Brown the cubes in remaining olive oil.

7. 7.

   Add canned tomatoes to the vegetables, bring to a boil, and simmer uncovered over low heat for another 3 minutes.

8. 8.

   Add chicken cubes with their juices to the vegetable sauce and bring to a quick boil again. Season with salt, pepper, and honey.

9. 9.

   Drain pasta, rinse in hot water, let drain. Serve with chicken sauce, garnish with sage leaves, and enjoy.