Heimi's chicken noodle pan

Ingredients for 2 servings:

• 250 g chicken breast
• 150 g pasta (preferably penne)
• ½ bell pepper(s), red
• ½ bunch of spring onions
• 1 tsp curry powder
• 1 tsp sweet paprika powder
• 1 tbsp tomato paste
• salt and pepper
• 2 tbsp olive oil
• 250 g mushrooms
• 200 ml cream
• 1 garlic clove(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 2 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 32 minutes

First, cut the chicken breast into pieces. Cut the red bell pepper and spring onions into small cubes or thin rings, and quarter the mushrooms. If necessary, cut large mushrooms into sixths or eighths. Cook the pasta in salted water until al dente (according to the package instructions). Brown the chicken in hot olive oil in a sufficiently large pan. Season with salt and pepper. Add the bell pepper, onions, and mushrooms and fry briefly. Then press in the garlic and fry everything for about 5 minutes. Mix half of the cream with the curry powder, paprika powder, and tomato paste in a mug, add to the pan, and bring to a boil. Add the remaining cream, bring back to a boil, and season with salt and pepper. Drain the cooked pasta and mix in. Let it stand for another 1-2 minutes, then serve. Tip: Sprinkle with finely chopped fresh basil or parsley.