Pasta With Chicken, Leek and Cream Cheese

Name: Pasta With Chicken, Leek and Cream Cheese
Total time: 25 min
Yield: 4
Ingredients: 300 gram chicken breast; 3 tablespoon oil; 2 clove garlic; 1 tablespoon curry powder; 500 gram leeks; 300 gram Macaroni; 250 gram mushroom; 100 gram herbal cream cheese; 0.5 chicken broth tablet

Ingredients

Directions

Bring over 1 liter of water to a boil in a large saucepan. Dab the strips of chicken fillet with kitchen paper dry and scoop them with 2 tablespoons oil, garlic, curry powder and some salt and black pepper.
Sprinkle the macaroni in the pan with boiling water, stir and cook the pasta al dente according to the instructions on the package.
Heat a wok or frying pan over a high heat for 2 minutes. Temper the fire, spoon in the chicken strips and fry for 2 minutes. Turn the heat up again, shovel the chicken strips and bake for another 2 minutes.
Add 1 tablespoon of oil if necessary, scoop the mushrooms and leeks in the pan and stir-fry for 5 minutes.
Add the cream cheese, 1 cup of cooking water from the pasta and the bouillon tablet. Let the cheese melt with stirring. Drain the macaroni in the colander and scoop it through the vegetable sauce.