Noodle pan with chicken, mushrooms and broccoli

Ingredients for 4 servings:

• 500 g egg noodles (ribbon noodles)
• 1 m.-large broccoli
• 500 g chicken strips
• 2 cups of whipped cream (200 g each) or 600 ml milk
• 1 stock cube (fat stock)
• 250 g mushrooms, brown
• salt and pepper
• Paprika powder, sweet and hot
• Oil for frying

Instructions

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

simply

Wash the chicken strips and cut into smaller pieces as needed. Season them generously with paprika, salt, and pepper and fry in a little oil in a deep pan or saucepan over high heat. In the meantime, wash the mushrooms, remove the stems, peel off the skin, and slice the mushrooms. Wash the broccoli and cut it into small florets. Stir the meat frequently, adding a little oil if needed. If the meat browns too quickly, remove it from the heat and return it to the heat just before adding the mushrooms and broccoli. Once the mushrooms and broccoli are in the pot, cover, add cream or milk, and bring to a boil. Add the stock cube and simmer for about 15 minutes. Meanwhile, cook the pasta according to the package instructions. Stir the sauce with the meat, broccoli, and mushrooms frequently, and season to taste. Once the sauce is well-seasoned and the pasta is cooked, drain the pasta and add it to the pot. Stir again and serve.