Bell Pepper and Cream Chicken

Summary

Ingredients

• 2 bell peppers, red or yellow, diced
• 300 g chicken breast fillet (s), shredded or diced
• 2 tablespoon tomato paste
• 1 teaspoon, heaped vegetable broth, chicken, instant
• 100 g cream cheese
• 2 tablespoon sour cream, sour cream or creme fraiche
• 150 ml water
• Paprika powder, noble sweet
• Paprika powder, hot
• Chilli flakes or powder
• 250 g penne

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Instructions

1. Heat a pan to medium-high. Add the diced or shredded chicken and sear for 4-5 minutes until starting to brown.
2. Add the diced bell peppers, tomato paste, and some paprika powder, fry for 2 minutes.
3. Dissolve the vegetable broth in the water and pour into the pan to deglaze, scraping up any browned bits.
4. Add the cream cheese and sour cream (or creme fraiche), reduce heat to medium, and simmer for 5-7 minutes until the sauce is smooth and the chicken reaches 74 °C (165 °F) internal temperature.
5. Season to taste with sweet paprika powder, hot paprika powder, and chilli flakes or powder.
6. Meanwhile, cook the penne according to package directions and drain well.
7. Add the cooked pasta to the sauce and stir well to combine.