Corn noodles with chicken and paprika sauce, low in histamine

Ingredients for 2 servings:

• 200 g corn noodles
• 1 large bell pepper(s), yellow, orange or red
• 2 large chicken breasts
• ½ cup cream, organic, without additives, approx. 100 ml
• 1 tsp vegetable stock powder fresh, homemade or tolerable stock
• Salt and pepper, white
• Paprika powder, sweet (if tolerated)
• 1 tsp cornstarch (corn or potato starch, depending on your tolerance)
• Water to fill the sauce
• 1 tsp rapeseed oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

easy preparation, quick to make

Clean and dice the bell pepper. Cut the chicken breast into 2 x 2 cm cubes. Boil water for the corn noodles and cook them according to the package instructions. Heat the oil in a non-stick pan and first fry the chicken cubes, seasoning with salt and pepper. After about 3 minutes, add the bell pepper cubes and fry for another 3 minutes, stirring. Add the cream and a little water. Bring everything to a boil and season with vegetable stock and paprika. In a small bowl, mix the starch powder with a dash of cold water until smooth, then add it to the boiling sauce and stir immediately. If the sauce isn’t thick enough, add a little more starch as directed. If it’s too thick, you can dilute it with water. Drain the noodles after cooking and serve with the sauce.