Spaghetti in paprika sauce with chicken

Ingredients for 4 servings:

• 400g spaghetti
• Water (salt water)
• 300 g chicken breast
• 2 tbsp olive oil
• 1 jar roasted peppers
• ¼ liter vegetable broth
• 125 g peas (frozen)
• 80 g whipped cream
• 1 tbsp cornstarch
• 2 tbsp tomato paste
• some rosemary, dried
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Spaghetti in a sauce of roasted peppers with peas and chicken breast cubes

Cook the pasta in boiling salted water until al dente. Thaw the peas. Dice the chicken breast. Drain the roasted bell peppers. Dice two of them into small cubes and puree the remaining peppers. Heat the olive oil and fry the chicken breast cubes until crispy on all sides. Season with salt and pepper. Add the pureed bell peppers, vegetable stock, tomato paste, and cream, and bring to a boil briefly. Mix the cornstarch with a little water and add it. Add the peas and diced bell peppers and bring to a boil again briefly. Season with salt, pepper, and a little rosemary, and serve with the spaghetti.