Bell Pepper and Chicken Pasta with Arugula and Pine Nuts

Summary

Ingredients

• 200 g penne
• 200 g chicken fillet (s)
• 1 onion (s)
• 2 bell pepper (s)
• 1 bunch rocket
• Tomato (s), dried
• 150 ml water
• 100 ml sweet cream
• Olives, black
• 1 tablespoon flour
• Paprika powder
• salt and pepper
• olive oil
• pine nuts
• Parmesan

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Instructions

1. Chop the onion and peppers into small cubes and fry them in a little olive oil. Add the chicken fillet and fry all over. Dust with flour and deglaze with about 150 ml of water and the cream. Then season to taste with paprika powder, salt and pepper and reduce everything over a low flame.
2. Meanwhile cook the pasta according to the instructions on the packet.
3. Roast the pine nuts in a coated pan until golden brown without adding any fat. Wash the rocket, chop the sun-dried tomatoes and drain the olives.
4. Mix the finished noodles with the bell pepper and chicken sauce and arrange on a plate. Garnish with the remaining ingredients.
5. Possibly drizzle a little olive oil over it and grate the parmesan cheese over it.