Creamy chicken and pepper pasta with mozzarella cubes

Ingredients for 2 servings:

• ½ chicken breast, approx. 200 g
• 1 bell pepper(s), red
• 1 small onion(s)
• 1 garlic clove(s)
• ½ ball of mozzarella
• 100 g cream
• 200 g pasta (e.g. penne or spiral pasta)
• ½ tsp sweet paprika powder
• e.g. salt and pepper
• 2 tbsp, heaped tomato paste
• some oil or clarified butter
• possibly water (from the pasta water), approx. 4 tbsp, for the sauce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

simply

Finely dice the onion and press the garlic through a press. Cut the chicken breast and bell pepper into approximately 1 x 1 cm cubes. Finely dice the mozzarella. Fry the chicken breast in a little oil or clarified butter in a large pan over medium heat. After 2 minutes, add the onion and garlic. Now cook the pasta in 2 liters of salted water. Meanwhile, add the diced bell peppers to the chicken and continue cooking with the lid on. After about 8 minutes, when the diced bell peppers are already slightly soft, add the tomato paste and paprika and mix everything together. Drain the pasta, reserving about 4 tablespoons of the pasta water. Add the cream to the chicken and bell pepper pan and bring to a boil briefly. If the resulting sauce is too thick, add the pasta water. Season with salt and pepper, add the pasta, and stir everything together. Serve on a plate and sprinkle with the diced mozzarella on top.