Chicken pasta

Ingredients for 2 servings:

• 3 tbsp oil
• 1 tsp sweet paprika powder
• 1 tsp curry powder
• Salt
• 2 chicken legs
• 3 spring onions
• 1 bell pepper(s), red
• 3 tbsp oil for frying
• 1 tsp sweet paprika powder
• Salt
• 200 g spaghettini
• 100 g crème fraîche
• 50 g Parmesan, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

With bell pepper

1. Preheat oven to 220°C (200°C fan-assisted oven). Mix oil, paprika, curry powder, and salt in a bowl. 2. Coat chicken thighs in the spiced oil. Place on a baking sheet lined with baking paper. Cook in a hot oven on the middle rack for 45 minutes. 3. Bring a large pot of water to a boil. Skin chicken thighs and roughly shred the meat from the bones. 4. Clean spring onions and slice into rings. Clean bell peppers and slice into thin rings. Sauté everything in a pan with oil. Briefly sauté chicken and paprika, season with salt. 5. Add salt to boiling water. Cook spaghettini according to package instructions. 6. Add crème fraîche to the vegetables. Drain spaghettini and mix in while still wet. Serve sprinkled with grated Parmesan cheese. Per serving 58 g E, 47 g F, 78 g KH = 1012 kcal (4234 kJ)