Pasta with chicken, goat cheese and peas

Name: pasta with chicken, goat cheese and peas
Total time: 30 min
Yield: 4
Ingredients: 300 gram chicken breast; 1 liter chicken bouillon; 350 gram pasta; 250 gram frozen pea; 1 zucchini; 250 milliliters whipped cream; 250 milliliters slim cream; 6 dried tomato on oil; 1 tablespoon green pesto; 100 gram goat cheese

Ingredients

300 gram chicken breast
1 liter chicken bouillon
350 gram pasta
250 gram frozen pea
1 zucchini

250 milliliters whipped cream
250 milliliters slim cream
6 dried tomato on oil
1 tablespoon green pesto
100 gram goat cheese

Directions

Cook the chicken fillet in the stock in a closed pan for about 20 minutes. Scoop the chicken fillet with a slotted spoon from the stock and cut into cubes or strips.
Cook the pasta until tender in the stock. Cook the peas and zucchini for the last 5 minutes.
Heat the whipped cream in a saucepan. Drain the pasta and vegetables, drain and put them in a bowl.
Spoon the sun-dried to and the pesto. Stir in the diced chicken and whipped cream, season with salt and freshly ground pepper and sprinkle with the crumbled goat's cheese.