Carrots (100 grams each)
- 1 piece
Celery root (about 200 grams)
large Onion (about 70 grams)
- 3 tablespoons
- ¾ cup
- 2 sprigs
- 14 ounces
short Whole-grain pasta (such as penne)
- 12 ounces
- 14 ounces
Diced tomatoes (canned; drained weight)
- 1 teaspoon
Rinse carrots and celery root, peel and dice into small cubes.
Peel onion and garlic. Dice onion into small cubes and chop garlic.
In a pot, heat 2 tablespoons of olive oil. Add carrots, celery root, onion and garlic and sauté until soft. Add vegetable broth, bring to a boil, cover and simmer for about 15 minutes over low heat.
Meanwhile, rinse sage, shake dry and pluck leaves. Set some aside and cut the rest into thin strips.
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.
Rinse chicken breasts and pat dry with paper towels. Cut into 1 cm (approximately 1/2 inch) cubes.
Add tomatoes to vegetables, bring to a boil and cook uncovered over low heat for 3 minutes.
Heat the remaining olive oil in a non-stick pan. Add diced chicken and brown on all sides. Season with salt and pepper. Stir in sage strips and remove the pan from the heat.
Add chicken breast cubes with pan liquid to the vegetables and boil again briefly. Season with salt, pepper and honey.
Drain the pasta, rinse with hot water and drain again. Toss with the chicken-vegetable mixture, garnish with sage leaves and serve.