Spaghetti in paprika sauce with chicken

Ingredients for 4 servings:

• 500g spaghetti
• salt water
• 150 g peas (frozen)
• 250 g chicken breast fillet(s)
• 1 jar tomato peppers
• 1 tbsp oil
• 1 pinch(s) of pepper
• ⅛ liter vegetable broth
• 300 ml whipped cream or milk
• 1 can of tomatoes, peeled
• Herbs, dried
• possibly potato flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the pasta in boiling salted water according to the package instructions. Meanwhile, thaw the peas. Wash the chicken fillets, pat dry, and dice. Drain the bell peppers. Dice 2 pieces and puree the remaining peppers. Heat the oil. Fry the chicken cubes until crispy, turning occasionally. Season with salt and pepper. Add the pureed bell peppers, stock, cream, and peeled tomatoes, breaking them up a bit, and bring to a boil. Season with herbs to taste and serve. If the sauce is too runny, you can simply thicken it with potato flour. Mix the potato flour with water beforehand. But not too much, or it will be too thick.