Paprika cream pasta

Ingredients for 5 servings:

• 1 onion(s)
• 2 bell peppers, red & yellow
• 4 small spring onions
• 400 g chicken strips
• 200 ml cream
• 2 tsp, heaped sour cream
• ½ tube(s) tomato paste
• 2 glasses of water
• Sunflower oil
• citric acid
• Soy sauce
• salt and pepper
• curry powder
• Paprika powder
• marjoram
• Sugar
• Spice mix (wok seasoning mix)
• 500 g tagliatelle pasta

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Can be prepared with or without the meat

Peel the onion, quarter it, and slice it thinly. Cut the bell pepper into bite-sized strips. Peel the spring onions and slice it into rings. Cut any large/long pieces of meat into bite-sized pieces. Heat the oil in a pan, add the onions, and fry. Add the meat and season with salt, pepper, paprika, and curry. Cook over medium heat until well-cooked. Then add the bell peppers and spring onions, add another splash of oil, and continue to sauté. Once the oil has burned off, deglaze everything with about 3 splashes of soy sauce, then add the sugar, a little wok seasoning, and a few drops of citric acid. Mix well. Reduce the heat to level 1, add a quarter of a tube of tomato paste to the pan, and fry briefly. Then add the cream and mix again with the paprika and a little wok seasoning. Bring to a boil briefly. Meanwhile, bring the pasta water to a boil and cook the noodles according to the package instructions. Top up the sauce with water, add the sour cream and the remaining tomato paste. Bring to a boil. Season the sauce with a little pepper, curry powder, marjoram, and paprika. Finally, stir in another dash of soy sauce. Bring to a boil once, and it’s done. Notes: This dish can also be prepared without meat. Of course, other noodles can also be used.