Wholewheat Pasta With Chicken, Tomatoes And Cream Sauce

• 5-6 stalks parsley, washed, leaves removed and chopped
• 2 None chicken fillets (175g each)
• 100 g red and yellow cherry tomatoes
• 400 g wholewheat pasta ie. penne
• 3 tbsp butter
• 2 tbsp plain flour
• 300 ml vegetable broth
• 100 ml semi skimmed milk
• 100 g full fat cream cheese
• 1 pinch sugar

1. Cook the pasta according to package instructions.
2. Heat 1 tbsp of butter in a frying pan and saute the chicken, turing often, for about 3 minutes. Add the tomatoes and saute for a couple of minutes until they start to burst and blister. Season with salt and pepper and remove from the heat.
3. To make the sauce, melt 2 tbsp of butter in a separate saucepan. Add the flour and cook for a minute. Pour in the vegetable stock and milk and bring to the boil. Stir in the cream cheese and simmer for 1-2 mins.
4. Return the chicken and tomatoes to the heat, check the seasoning, and add a pinch of sugar. To serve, place the pasta on a plate and sprinkle with parsley. Place the chicken mixture on top of the pasta then pour the sauce over.

stalks parsley, chicken, tomatoes, wholewheat pasta, butter, flour, vegetable broth, milk, cream cheese, sugar

Taken from recipes-plus.com/api/v2.0/recipes/17021 (may not work)