John Myers
Pasta with Chicken Breast and Pointed Peppers in Brandy Sauce
The perfect pasta with chicken breast and pointed peppers in brandy sauce recipe with a picture and simple step-by-step instructions.
- 100 g Pasta
- 2 Pointed peppers, cut into fine strips
- 130 g Chicken breast cut into bite-sized pieces
- 1 Red Onion, finely diced
- 2 Garlic cloves, finely grated
- 1 tsp Freshly chopped chilli
- 1 shot Brandy
- 2 tbsp Creme fraiche Cheese
- 0,5 bunch Coriander, freshly chopped
- Black pepper from the mill
- Salt
- Oil
- Cook the pasta in sufficiently salted water until al dente.
- While the pasta is cooking, heat some oil in a pan and sauté the peppers for a few minutes. Then add the chicken and sear it while turning, then add the garlic, onion and chilli and sauté for a few minutes. Then deglaze with a strong dash of brandy and let it reduce almost completely.
- Now add a ladle of the pasta water, bring to the boil once and then turn the stove on to the lowest setting. Stir in the creme fraiche and season with salt and pepper. Now take the pasta out of the water with a slotted spoon, add it to the sauce and toss it through well and then fold in the coriander.
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