Chicken tenderloins with creamy shell paste and herb oil

Preheat the oven to 180 ° C.

Peel the garlic and cut finely. Clean the onion and cut into parts.

Wipe the mushrooms with kitchen paper and cut into quarters. Halve the carrots in length.

Mix the chicken and 3/4 of the garlic with the onion, mushrooms, carrots, oil, pepper and salt if necessary and spread over a baking sheet covered with baking paper.

Roast in the oven for about 20 minutes. Spoon halfway.

Meanwhile, bring a pot of water to the boil. Add the pasta and any salt and cook for 11 minutes until al dente. Drain, but collect a cup of cooking liquid.

Meanwhile, remove the leaves from the sprigs of fresh mint and do with the tarragon in a tall cup.

Add the rest of the garlic, the rest of the oil, pepper and, if necessary, salt and puree the oil with the hand blender.

Mix the pasta with the dairy spread. Add some cooking liquid to make the pasta more smooth.

Divide the plates, put the chicken with vegetables on top and drizzle with the mint tarragon oil.