Chicken Noodle Pan Elgar

Summary

Ingredients

• 500 g chicken breast
• 250 g pasta
• 1 medium bell pepper (s), red
• 1 bunch spring onion (s)
• 450 g mushrooms, brown
• 400 ml cream
• 2 cloves garlic)
• 2 teaspoons curry powder
• 2 teaspoons paprika powder, noble sweet
• 2 tablespoon tomato paste
• salt and pepper
• some olive oil

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Instructions

1. Cut the chicken breast into pieces, size according to taste. If it is cut into small pieces, it is better to slice it. Cut the bell pepper into small cubes and the spring onions into thin rings. Quarter the mushrooms.
2. Cook the noodles in plenty of salted water until they are firm to the bite.
3. Fry the meat in hot olive oil in a large pan. Season with salt and pepper. Add diced paprika, spring onions and mushrooms and fry for about 5 minutes. Add half of the cream with the curry powder, paprika powder and tomato paste and bring to the boil. Squeeze the garlic, mix with the rest of the cream and add. Bring to the boil and season with salt and pepper.
4. Keep simmering until the pasta is ready. Then pour them off and mix in. Let it steep for another 1 - 2 minutes and then serve.
5. Can be prepared just as well for 2 people as it is for many guests.