Schupfnudel, chicken and vegetable pan

Ingredients for 2 servings:

• 400 g Schupfnudeln from the refrigerated section
• 300 g chicken breast fillet(s)
• 1 m.-sized onion(s)
• 1 tsp garlic, chopped
• 2 m.-sized carrot(s)
• 300 g mushrooms
• 1 small zucchini
• 1 tsp tomato paste
• 100 g crème fraîche with herbs
• 100 ml sweet cream
• salt and pepper
• Paprika powder, hot
• Oil for the pan

Instructions

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

Heat the oil in a pan. Cut the meat into bite-sized pieces and fry in the hot oil. Dice the onion and add it to the chicken along with the garlic. Peel and slice the carrots, slice the mushrooms, and cut the zucchini into bite-sized pieces. Add the vegetables to the pan and fry. Then add the potato dumplings and fry, turning frequently. Season everything with salt, pepper, and paprika. Stir in the cream, crème fraîche, and tomato paste and simmer for about 5 minutes over low heat. Stir well again and season to taste before serving.