John Myers
Pasta with Ajvar Cream Chicken
The perfect pasta with ajvar cream chicken recipe with a picture and simple step-by-step instructions.
- 1 size Parica pod, red
- 400 ml Cream
- 4 tbsp Ajvar
- 2 Chicken schnitzel, already marinated
- Some vegetable broth
- Some flour for dusting
- 400 g Pasta of your choice
- Salt
- Pinch of sugar
- Sweet paprika
- My chicken schnitzel was actually intended for grilling. But somehow the grilling time was over and now I had to think of another use. Cut the chicken schnitzel into pieces of the same size. Core the pepper and cut into cubes. Heat a little fat in a pan, add diced paprika, fry a little and fill up with a little vegetable stock from the supply. When the pepper cubes are firm to the bite, dust them with a little flour and add the cream. Bring to the boil briefly, stir in the ajvar and season with a pinch of sugar, salt and paprika powder. At the same time, I briefly fried the chicken cubes in a pan and cooked the pasta. Now arrange the pasta on the plates. Pour the sauce over it and put the chicken cubes on top.
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