John Myers
Ingredients for 3 servings:
- 350 g pasta (conchiglie), or other varieties
- 1 large onion(s)
- 400 g chicken, diced
- 1 large bell pepper(s), orange or other color
- 250 g mushrooms, small
- 250 ml vegetable stock
- 1 shot of white wine
- 2 cups of crème fraîche
- 1 ½ tsp curry
- Salt
- pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
Pasta with creamy curry sauce
Cook the conchiglie according to the package instructions. At the same time, season the chicken with salt, pepper, and a little curry powder, then sauté with the sliced onion. Meanwhile, clean and remove the stems from the mushrooms and cut the bell pepper into small strips. Once the meat is well browned, add the mushrooms and bell pepper and sauté. When the pasta is ready, sauté it as well. At the same time, boil the vegetable stock with the white wine. Add 1.5 teaspoons of curry powder and stir in the crème fraîche. Once the crème fraîche has completely dissolved, add the sauce to the pasta, vegetables, and meat mixture and simmer for another 5 to 10 minutes, depending on the desired tenderness.
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