Ribbon pasta with chicken and pepper ragout

Ingredients for 2 servings:

• ½ red bell pepper(s)
• ½ bell pepper(s), green
• ½ bunch chervil
• 175 g chicken breast fillet(s)
• 1 tbsp oil
• 1 tbsp butter
• 65 ml chicken stock
• 1 garlic clove(s)
• 1 tsp paprika powder
• 1 tsp herbs de Provence
• 200 g tagliatelle pasta
• salt water
• 25 g Parmesan, grated
• Salt
• Cayenne pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Clean, deseed, and wash the bell peppers. Heat them skin-side up in a preheated oven at 200°C until the skin blisters. Then remove them, let them cool, peel off the skin, and dice the flesh very finely. Wash and dry the chervil, and pick off the leaves. Cut the chicken breast fillet into 2 x 2 cm cubes. Fry the chicken in hot oil for 2 minutes, remove from the oven, and keep warm. Heat the butter in a pan, add the diced bell peppers, sauté briefly, and deglaze with the stock. Peel and press the garlic clove. Add the paprika, garlic, and Provençal herbs, and cook uncovered for 2 minutes. Meanwhile, cook the tagliatelle in plenty of salted water until al dente, drain, and mix into the sauce while still hot with half of the Parmesan and the chicken. Season with salt and cayenne pepper. Sprinkle with chervil and the remaining Parmesan.