Summary

Ingredients

• 1 medium onion (s), finely diced
• 1 clove garlic, finely chopped
• 600 g chicken breast fillet (s), shredded
• 100 g bacon, mixed, diced
• 3 tablespoon butter
• 3 tablespoon flour
• 2 tablespoon tomato paste
• 250 ml water
• 200 ml whipped cream
• 1 teaspoon chicken broth, instant
• 1 tablespoon pepper, green, pickled, alternatively also pink berries
• 2 medium tomato (s), pitted and diced
• 1 teaspoon oregano, dried
• salt
• Pepper, black
• Chilli flakes

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Instructions

1. Leave the bacon in a large saucepan until crispy and then remove it. Fry the shredded chicken breast fillet in the remaining frying fat for 3-4 minutes, then remove. Melt the butter in the saucepan and sauté the onion cubes and the chopped garlic in it. Dust the onions with the flour and sauté. Then add the tomato paste and sauté briefly. Gradually pour in 250 ml of water and the cream while stirring and bring to the boil. Add the chicken stock and simmer for about 5 minutes. Drain the green pepper and add to the sauce with the diced tomatoes, bacon, oregano and meat and simmer again for a few minutes. Season the whole thing with salt, pepper and the chilli flakes to taste.
2. Ribbon noodles or rice go well with it.