Steps:
Step 1: Wash and peel potatoes and carrots, cut into pieces and submerge in water.
Step 2: Stem the beans, wash and cut into pieces.
Step 3: Wash and cut chicken breast, add salt and cornstarch, mix well.
Step 4: Heat a non-stick sauté pan and pour in the oil.
Step 5: When the oil comes up to temperature, add the chicken breasts and cook, stirring constantly.
Step 6: When the chicken breasts are cooked through and browned, remove from the pan and set aside.
Step 7: Add 2 tablespoons of oil to the pan.
Step 8: When the oil is hot, add the vegetables and stir-fry.
Step 9: Once the vegetables are completely browned, add the water, cover the wok and bring to a boil over high heat.
Step 10: Meanwhile, fill another saucepan halfway with water and bring pasta to a boil.
Step 11: Once the vegetables are cooked in the nonstick skillet, add the cream sauce cubes and stir well to dissolve them.
Step 12: When the cream is completely melted, add the sautéed chicken, mix well and turn off the heat.
Step 13: Lift out the cooked pasta and add it to the simmering chicken-vegetable cream, mixing well.
Step 14: Serve the creamy chicken pasta on a plate.
Step 15: Serve a pan-seared silver cod and brie salad.