John Myers
Ingredients for 4 servings:
- 250 g pasta, e.g. spirelli
- 300 g chicken breast
- 2 peppers
- 1 onion(s)
- 200 g crème fraîche
- 1 tsp sweet paprika powder
- 2 tbsp oil
- some salt and pepper
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
For quick cooking – the whole family will enjoy it
Cook the pasta in salted water until al dente. Cut the chicken breast into small strips. Make a marinade from oil, paprika, salt, and pepper and toss it with the meat. Cut the bell peppers into approximately 2 x 2 cm pieces, and slice the onion into rings. Add the meat and the marinade to a large, heated pan without any fat and sear briefly. Remove the meat and, in the same pan, first sauté the onion rings (with a little salt and sugar), then add the bell peppers. When the vegetables are warm and the liquid has started to release, add the meat and toss to combine. Then stir in the crème fraîche and toss to combine, then add the pasta and toss briefly. Season to taste and then serve. Note: If you like, you can add other vegetables to the pan. For example, I once cooked some finely chopped cherry tomatoes (which had to be used up) with the meat. One more note: All information is approximate and not binding, which means that you can vary this recipe according to your taste (or what you have in stock).
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