Brunch chicken noodle pan

Ingredients for 2 servings:

• 200 g penne or macaronelli
• 500 g chicken
• 1 bell pepper(s), red
• 1 tub of cream cheese (Brunch Paprika & Pepper), 200 g
• 1 cup of crème fraîche, approx. 150 – 200 g
• 150 ml vegetable stock
• e.g. milk
• n. B. cornstarch
• 1 tsp, heaped spice mix (herbs, garden herbs)
• Chicken seasoning
• Thyme
• marjoram
• oregano
• salt and pepper
• Paprika powder, hot

Instructions

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

Chop the chicken and bell peppers into small pieces. Sprinkle the chicken with salt and chicken seasoning and fry. Just before it’s cooked, fry the bell peppers, add the broth, and mix with the brunch and crème fraîche. Meanwhile, cook the pasta according to the package instructions. Add the remaining spices and herbs to the chicken and season to taste. If the sauce is too thin, thicken the sauce with a little milk and cornstarch. If it’s too thick, just add a little milk until it reaches the right consistency for a pasta dish. Drain the pasta and stir it into the pan.