Wholewheat Pasta With Chicken, Tomatoes And Cream Sauce - cooking recipe

Ingredients

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

Preparation

Cook the pasta according to package instructions.
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.
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.
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.