Pasta with paprika and chicken sauce

Ingredients for 4 servings:

• 400 g chicken breast
• 1 large bell pepper(s), red
• 250 ml Cremefine or cream
• 6 tbsp tomatoes, pureed
• 3 tbsp, heaped Parmesan
• 2 spring onions
• 1 clove(s) garlic
• 400g pasta
• 2 tbsp olive oil
• e.g. salt and pepper
• some oregano

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

easy and fast

First, put a pot of water on the boil. Heat the pan over medium heat and add the oil. While the water begins to boil, slice the spring onions into roughly 1 cm thick rolls and roughly chop the garlic. Add both to the pan and sauté – do not fry! As soon as the leeks and garlic begin to release their aroma, increase the heat and add the meat. While the meat is cooking, add the pasta to the water. I used whole-wheat penne, which only takes 9 minutes to cook, so it was cooked along with the sauce. Now, chop the peppers into small pieces and add them to the pan. Cook just until the juices start to run, so the vegetables stay nice and crisp. Now add the cream and tomatoes. If you want the sauce to have a more intense color, feel free to add a spoonful more. Finally, add the cheese to the sauce and let it simmer for a few more minutes. Season the sauce with salt, pepper, and a little oregano. Drain the cooked pasta and serve with the sauce.