Chicken breast in tomato, pepper and mushroom cream sauce on Penne Rigate

Ingredients for 4 servings:

• 800 g chicken breast
• some oil
• 4 m.-sized tomatoes
• 1 large red bell pepper(s)
• 200 g mushrooms, brown
• 2 m.-sized onion(s)
• 250 ml cream
• ½ pack of herb cream cheese
• ½ m.-sized lime(s)
• salt and pepper
• some cayenne pepper
• 250 g Emmental cheese, grated
• some parsley
• 500 g penne rigate
• salt water
• 10 g butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

simply

Chop 800g of chicken breast into small pieces and fry in a little oil. Once the chicken breast is well seared, add 4 medium tomatoes, 1 large bell pepper, 200g mushrooms, and 2 medium onions (all diced) and fry briefly. Season generously with salt and pepper. Then deglaze with 250ml of cream and 1/2 pack of herb cream cheese. Squeeze half a lime and mix the juice with 250g Emmental cheese into the sauce. Spice it up with cayenne pepper. Meanwhile, cook the penne rigate in salted water until al dente. Then toss the penne in butter and serve with the chicken breast. Garnish with parsley. This also works vegetarian; just omit the chicken breast.