Creamed strips with peppers and tagliatelle

Ingredients for 3 servings:

• 360 g chicken breast fillet(s), cut into strips
• 2 bell peppers, red
• 1 onion(s)
• 3 small garlic cloves
• some herb butter
• 0.3 liters vegetable broth, instant
• 250 ml cream
• some tomato paste
• some paprika powder, sweet
• Salt and pepper, mixed, from the mill
• 300 g tagliatelle, wide

Instructions

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

Rinse the chicken breast strips, pat dry, and fry in a saucepan in a little herb butter over low to medium heat. Season with a few turns of freshly ground pepper. Peel and finely dice the onion and garlic cloves, add them to the meat, and fry briefly. Dice the bell peppers and add them. Deglaze with vegetable stock and cream and simmer over low to medium heat. Season with a little tomato paste and sweet paprika. Cook the tagliatelle in boiling, lightly salted water until al dente. Drain and serve with the creamed strips. It doesn’t have to be tagliatelle, though. Spätzle, boiled potatoes, or mashed potatoes also taste very good.