Noodle nests with chili chicken

Ingredients for 2 servings:

• 1 chili pepper(s), red
• 2 tbsp tomato paste
• 1 tsp sambal oelek
• Salt
• pepper
• 180 g chicken breast fillet(s)
• 200 g ribbon pasta, narrow
• 400 g chopped tomatoes (canned)
• 5 green olives, pitted
• 1 tsp Italian herbs (frozen)
• Paprika powder
• 1 tsp sugar
• Lemon thyme for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely dice the chili pepper, mix with tomato paste, sambal oelek, and oil, and season with salt and pepper. Brush the chili pepper over the chicken breast fillet and marinate for about 30 minutes. Cook the pasta in salted water according to the package instructions. Heat a non-stick pan and fry the chicken breast with the marinade for about 5 minutes. Pour in the tomatoes and season with salt. Slice the olives into rings, add them, season with herbs, and simmer for about 15 minutes. Remove the chicken breast from the sauce, cut into thin slices, and season the sauce with salt, pepper, paprika, and sugar. Drain the pasta and twist it into nests using a fork and a tablespoon. Serve with the sauce and meat, and garnish with lemon thyme. If you don’t like olives, simply omit them. Marinating time: about 30 minutes. Cooking time: about 20 minutes. Suitable for WW, per person: 6.5 people.