Maccheroni with Tender Vegetables, Chicken & Fresh Goat Cheese

Allow vegetables to thaw in a colander. Cut chicken breast across the grain into thin strips, add little salt, pepper and fry in hot oil for 2 minutes. Remove the meat from the pan. Sauté onion and garlic briefly in the frying residue and deglaze with wine. Stir in strained tomatoes and crème fraîche, simmer sauce over low heat for 5 minutes. Mix in vegetables and cook for another 5 minutes. Cook macaroni in salted water until al dente. Meanwhile, break up cream cheese with a fork or cut into pieces. Add meat and herbs to hot sauce, let stand for 2 minutes, season with salt and pepper. Strain macaroni and drain briefly. Arrange macaroni with sauce and serve sprinkled with cream cheese.

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