Chicken and Pasta Recipe

Pasta with chicken

Difficulty: very easily

Preparation: 45 min

Calories: 525 kcal

Portions for: 4 people


400 g carrots (4 carrots)
200 g celeriac (1 piece)
70 g large onions (1 large onion)
1 clove of garlic
3 tbsp. olive oil
150 ml classic vegetable broth
2 stems sage
400 g short wholemeal pasta (e.g. penne)
350 g chicken breast fillet
400 g pizza tomato (tin, drained weight)
1 tsp honey

Kitchen appliances:

1 work board
1 peeler
1 small knife
1 pot with lid
1 measuring cup
1 large pot
1 wooden spoon
1 coated pan
1 spatula
1 teaspoon
1 sieve
1 large knife


  1. Wash carrots and celeriac, peel and dice small.
  2. Peel onion and garlic. Dice the onion as well, chop garlic.
  3. Heat 2 tablespoons of olive oil in a saucepan. Braise carrots, celery, onions and garlic in it. Add the vegetable stock, bring to the boil and cover, cook over low heat for about 15 minutes.
  4. Meanwhile, rinse off sage, shake dry and peel off leaves. Put some aside, cut the rest into fine strips.
  5. Bring plenty of salted water to a boil in a large saucepan and cook the wholemeal pasta until it becomes firm.
  6. Rinse chicken breast fillets, pat dry with kitchen paper and cut into cubes about 1 cm in size. Fry in remaining olive oil all around.
  7. Add pizza tomato to the vegetables, bring to the boil and cook for 3 minutes in an open saucepan over low heat.
  8. Add the chicken breast cube with the meat juice to the vegetable sauce and bring it to a boil again. Season with salt, pepper, and honey.
  9. Drain pasta, rinse in a strainer with hot water and drain. Serve with the chicken sauce, garnish with sage leaves and serve.

Nutritional value per serving:

Total Fat 14.2g 18%
Saturated Fat 3.1g 16%
Cholesterol 33mg 11%
Sodium 772mg 34%
Total Carbohydrate 92g 33%
Dietary Fiber 8.5g 30%
Total Sugars 13.4g
Protein 22.1g

Vital Substances:

Vitamin D 0mcg 0%
Calcium 166mg 13%
Iron 5mg 25%
Potassium 898mg 19%


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