Körry penne

Ingredients for 2 servings:

• 250g penne
• salt water
• 200 g poultry meat (e.g. chicken breast fillet)
• ½ liter curry sauce
• 1 bell pepper(s), red or orange
• some salt and pepper
• possibly peach(s) from the can
• possibly peach juice from the can
• possibly crème fraîche
• possibly spice mix (steak pepper)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Penne in curry with poultry – quick, easy and many variations

Cut the meat, bell pepper, and, if desired, the peaches into small pieces and fry everything together in a deep pan or wok. Season with salt and pepper. Meanwhile, cook the noodles in salted water according to the package instructions. Heat the curry sauce in the pan with the fried food. Add a few tablespoons of peach juice to taste, but be careful that the sauce doesn’t become too thin, and continue cooking. Once the noodles are ready, add them to the pan (wok) and mix everything together well. To serve, transfer to a large pasta dish and add a dollop of crème fraîche, if desired. Tip: I sprinkle some steak pepper on the finished dish. But that’s a matter of taste. If you don’t like the combination with the peach, you can leave it and its juice out. However, it gives the dish the perfect fruity note.