Ribbon pasta with chicken and pepper ragout

Ingredients for 4 servings:

• 2 bell peppers, red and green
• 1 bunch of chervil
• 350 g chicken breast fillet(s)
• 2 tbsp oil
• 20 g butter
• 125 ml chicken stock
• 1 tsp paprika powder, hot
• 1 garlic clove(s)
• 1 tsp herbs de Provence
• 500 g pasta
• salt water
• 50 g Parmesan
• Salt and cayenne pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Finely dice the bell peppers and pick the chervil. Cut the chicken breast fillet into 2 cm thick slices and fry in hot oil, remove from the pan, and set aside. Heat the butter in a pan, add the diced bell peppers, sauté briefly, and deglaze with the stock. Add the paprika, crushed garlic, and Provençal herbs, and simmer uncovered for 2 minutes. Meanwhile, cook the pasta in salted water. Drain, stir into the sauce with 30 g of Parmesan cheese and the chicken. Season with salt and cayenne pepper. Sprinkle with chervil and the remaining Parmesan cheese.