Vegetable noodle pan

Ingredients for 3 servings:

• 500g fusilli
• salt water
• 2 cups sour cream
• 200 g chicken strips or turkey strips
• e.g. vegetable broth
• 3 large bell peppers
• 1 small can of corn, drained
• 500 g broccoli or as needed
• 1 large onion(s)
• 1 clove(s) garlic
• some water
• some oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cook the pasta in salted water according to the package instructions. Meanwhile, wash the vegetables. Cut the bell peppers into pieces. Cut the broccoli into florets, removing the stems first. Peel and finely chop the onion and garlic. Heat a little oil in a large, deep pan and sear the meat with the onions and garlic until crisp. When the meat is cooked through, add the bell peppers and broccoli and deglaze with a little water. When the water in the pan has evaporated, add a little more at a time until the vegetables are tender. If you want the broccoli to be completely tender, add it to the pan before the bell peppers. Always add a little vegetable stock along with the water. I prefer using stock for seasoning rather than pepper and salt. When the vegetables are cooked, stir in the drained corn and then the sour cream. Finally, add the pasta to the pan and heat everything together. For vegetarians, the dish can of course be prepared without the meat.