Chicken noodle pan "Elgar"

Ingredients for 4 servings:

• 500 g chicken breast
• 250 g pasta
• 1 m.-large bell pepper(s), red
• 1 bunch of spring onions
• 450 g mushrooms, brown
• 400 ml cream
• 2 garlic cloves
• 2 tsp curry powder
• 2 tsp sweet paprika powder
• 2 tbsp tomato paste
• salt and pepper
• some olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

quick dish for any occasion

Cut the chicken breast into pieces, depending on your taste. If you’re cutting it into small pieces, slice it better. Dice the bell pepper and finely round the spring onions. Quarter the mushrooms. Cook the pasta in plenty of salted water until al dente. Brown the meat in hot olive oil in a large pan. Season with salt and pepper. Add the diced bell pepper, spring onions, and mushrooms and fry for about 5 minutes. Add half of the cream with the curry powder, paprika, and tomato paste and bring to a boil. Press the garlic, mix with the remaining cream, and add it. Bring to a boil and season with salt and pepper. Continue simmering until the pasta is cooked. Drain and mix in. Let it stand for another 1-2 minutes, and then serve. This dish is just as good for two people as it is for a large group of guests.