Fiery chicken ragout

Ingredients for 4 servings:

• 1 stalk(s) leek
• 600 g chicken breast
• 3 tbsp olive oil
• some salt
• some white pepper
• 2 tsp curry
• 1 tbsp flour
• 2 shots of white wine
• ½ liter chicken broth (instant)
• 1 red chili pepper(s)
• 300 g peas, frozen
• 300 g tagliatelle pasta
• 100 g cream
• some lemon juice
• some parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Clean and wash the leeks and slice into rings. Dice the chicken breast. Heat olive oil in a pan and fry the meat until golden brown. Season with salt and pepper. Mix the curry and flour, sprinkle over the meat, and sauté gently. Deglaze with white wine, then add the chicken stock. Simmer with the lid closed for about 20 minutes. Slice the chili pepper into rings and add to the meat after 15 minutes, along with the leeks and peas. Cook the pasta in plenty of salted water until al dente. Finish the meat with the cream and season again with salt, pepper, and lemon juice. Arrange the pasta on plates, spoon the ragout over it, and sprinkle with parsley.