Noodles with chicken in curry

Ingredients for 4 servings:

• 3 spring onions, cut into rings
• 3 garlic cloves, very finely chopped fresh
• 1 pack of bacon, diced
• 10 cocktail tomatoes, halved
• 1 tsp, heaped curry paste
• 1 ½ tbsp curry powder
• 2 chicken breast fillets, cut into small pieces
• 75 ml cream (e.g. 7%)
• 1 shot of white wine
• Sauce thickener, light
• 500g spaghetti or tagliatelle
• salt and pepper
• Parmesan, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Fry the bacon in the pan and then remove it. Fry the spring onions and garlic in the frying fat, adding the curry powder. When the onions are translucent, push everything to the side of the pan. Cook the pasta until al dente. Add the curry paste and chicken pieces to the pan and fry until the meat is cooked, then mix with the onions and garlic. Add the tomatoes and fry until they become slightly mushy and begin to peel away from the skin. Deglaze with a splash of white wine and simmer briefly. Then add the cream. Bring to a boil, season with pepper and salt, and thicken with a sauce thickener if desired. Finally, add the bacon. Serve with the pasta and garnish with grated Parmesan cheese. Tip: For a healthy version, I always use 7% cream, as mentioned above. If you want to save even more unhealthy fat, you can drain the frying fat from the bacon and fry the rest in olive oil.