Season the chicken with salt, pepper, and some dried herbs (like oregano). Heat up a large pan with some olive oil and fry the chicken with the pressed garlic.

Cut the tomatoes, bell pepper, and champignons. Add them with the béchamel sauce to the chicken and let it boil softly for 10-20 minutes.

Cut the cherry tomatoes in half and add them to the salad. Optionally, you can add a vinaigrette with some salt, pepper, olive oil, and balsamic cream.

Boil the fresh pasta for five minutes and serve with the salad, grated parmesan cheese, and some fresh parsley.