baked macaroni with chicken breast (serves 6) 4 chicken breast fillets 10 oz. (300 g) macaroni 5 tablespoons olive oil 1 onion, chopped 1 carrot, chopped 2 zucchinis, chopped 15 oz (450 g) canned tomatoes 3 oz (90 g) sour cream, crème fraîche or the local equivalent of 7 oz (200 g) Cheddar cheese, grated. 1. Cook the macaroni in boiling salt water al dente.Drain and set aside. Preheat oven to 350° F (180°C) 2. Cut the chicken filet into bit-sized pieces. Heat the olive oil in a heavy skillet and brown the chicken breast. The pieces should be brown all sides but not cooked through. Remove the chicken and drain on kitchen towels. 3. Saute onions and carrots in the chicken fat for about 8 minutes. Then add the zucchinis and tomatoes (I always squeeze the tomatoes in my hand first) and cook for another 5 minutes. 4. Mix the pasta, chicken breast, crème fraîche, and tomatoes together and season well with salt and pepper. 5. Pour the mixture into a shallow baking dish and and top with grated cheese. Bake for about 20 minutes. back