Schupfnudeln pan

Ingredients for 4 servings:

• 500 g pasta, ready-made potato dumplings from the fresh counter (but you can also make them yourself)
• 300 g chicken breast fillet(s) or turkey breast, diced
• 2 garlic cloves, squeezed
• 2 onions, cut into wedges
• 3 bell peppers, colored, cut into large pieces
• 150 g fresh mushrooms, sliced
• 2 tbsp tomato paste
• 1 tsp marjoram, dried or oregano
• ¼ liter vegetable broth
• Salt
• pepper
• Paprika powder, sweet
• Chili pepper(s), dried from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Fry the dumplings in a large pan with a little fat until crispy – remove and keep warm (times ~ 5 mins). Brown the meat in the remaining frying fat, season with salt, pepper and sweet paprika (times ~ 5 mins). Add the onions and garlic and fry them too (do not use the highest heat because of the garlic, which will otherwise burn and become bitter) (times ~ 3 mins). Stir in the tomato paste and oregano and sweat briefly. Deglaze with the stock, bring to the boil, add the bell peppers and mushrooms and simmer gently until the mushrooms are cooked (times ~ another 5 mins). Add the dumplings again and heat back up (times ~ 3 mins). Season to taste with salt, pepper, paprika and chili.