Paprika cream sauce for pasta or rice

Ingredients for 4 servings:

• 2 red bell peppers, cut into strips
• 1 small onion(s), cut into strips
• 1 clove(s) garlic, finely chopped
• some olive oil
• 1 tbsp tomato paste
• 100 ml red wine for deglazing
• 300 ml cream (half cream)
• 200 ml milk
• Salt and pepper, for seasoning
• 200 g chicken breast fillet(s), in pieces (can also be omitted!)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Vegetarian or with chicken pieces

Sauté the peppers and onion with a little olive oil in a large frying pan until the pepper strips collapse and begin to brown, then season with salt and pepper. Add the garlic and tomato paste and fry briefly, then deglaze with the red wine. Add the single cream and half the milk and bring to a boil, then simmer over medium heat for 10-20 minutes until the sauce thickens. If it gets too thick, thin it with the remaining milk. If you like meat, saute chicken breast pieces in a little olive oil in a separate pan and simmer them with the sauce for 5 minutes at the end. Goes perfectly with pasta (I like it best with penne) or rice.