Spicy pasta raclette casserole

Ingredients for 4 servings:

• 1 chicken breast
• 1 small zucchini
• 1 bell pepper(s), red
• 1 m.-sized onion(s)
• 2 garlic cloves
• 140 g corn (small can)
• 2 tbsp olive oil for frying
• 2 processed cheese wedges, approx. 50 g
• 1 tbsp crème fraîche
• 1 tsp salt
• ¼ tsp curry powder
• ¼ tsp smoked paprika powder
• ¼ tsp cayenne pepper
• ½ tsp sweet paprika powder
• 1 cup of cream, approx. 200 ml
• 400 g pasta (e.g. penne)
• 1 pack of raclette cheese, approx. 400 g, alternatively strong grated cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Cut the chicken breast into 2 to 3 slices, each about 1-2 cm thick, and then into strips. Wash the zucchini and bell pepper. Quarter the zucchini lengthwise and cut into slices about 0.5 cm thick. Cut the bell pepper into strips, dice the onion and garlic. Drain the corn. Heat the oil in a large pan and fry the chicken breast until hot. Add the onion and garlic and fry for another 5 minutes. Then add the vegetables and fry for another 5 minutes. Preheat the oven to 180°C (convection oven). Add the processed cheese and crème fraîche to the vegetables and meat and let it melt. Add the seasonings and stir in. Pour the cream over the mixture and simmer for about 15 minutes, stirring occasionally, until thickened. Then check the seasoning and adjust the seasoning if necessary. While the sauce is simmering, cook the pasta in lightly salted water according to the package instructions until al dente. Then drain the pasta. Add the pasta to the sauce and stir in. Pour the mixture into a large baking dish, level the surface, and arrange the cheese slices on top. Bake the dish in the oven at 180°C fan/convection oven (190°C top/bottom heat, gas mark 4) for about 25 minutes, until the cheese is nicely browned and crispy.