Macaroni with chicken and bacon in banana peanut sauce

Ingredients for 4 servings:

• 400 g macaroni, short
• 350 g chicken breast fillet(s)
• 200g bacon
• 4 m.-large banana(s), very ripe
• 4 spring onions
• 2 small onions
• 4 g chili (chili pieces, frozen)
• 500 ml chicken broth
• 200 ml cream
• 2 tbsp soy sauce
• 2 tbsp, heaped peanut butter, creamy
• ½ tsp smoked paprika powder
• 2 tbsp oil for frying
• n. B. Pfeffer

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the chicken breast, pat dry, and cut into strips. Cut the bacon into strips and dice if desired. Peel and finely dice the onions. Wash the spring onions and slice the white parts into rings. Finely chop the green parts of the spring onions separately. Peel the bananas and slice thinly. Cook the macaroni al dente according to the package instructions and drain. Briefly fry the chicken breast strips in a wok or high-sided pan with 1 tablespoon of oil over high heat. Then remove and set aside. Fry the bacon cubes in the wok over medium heat without adding any additional fat. Add the diced onion, chili pieces, and the remaining oil, and sauté the onion. Add the soy sauce and paprika, and deglaze with the chicken stock. Add the banana slices and the white rings of the spring onions. Bring everything to a boil and continue to simmer over medium heat for about 5-7 minutes, until the banana slices slowly break down. Then pour in the cream and stir in the peanut butter until completely melted. Return the meat. Add the green parts of the spring onions and season with pepper. Stir in the cooked macaroni. Bring everything back to a boil so the noodles are hot again. Note: There should already be enough salt from the broth, bacon, soy sauce, and peanut butter.