Summary

Ingredients

• 500 g pasta
• 3 bell peppers, one each red, yellow and orange
• 300 g peas, (thawed frozen peas)
• 1 large can (s) mushrooms
• 200 g crème fraîche
• 200 g crème fraîche with herbs
• 200 g cheese, rated Emmentaler
• 1 pinch (s) salt and pepper
• Curry, (or Indian spice mix)
• 50 ml milk or cream
• some parsley, chopped and chives
• 500 g chicken, diced
• 1 tablespoon rapeseed oil

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Instructions

1. Cook the pasta until al dente, strain, but don`t put it off.
2. Fry the diced chicken breast in oil and place in a bowl.
3. Cut the bell pepper into small cubes. Drain the water from the mushrooms. Put the peas, diced paprika and mushrooms together in a large bowl and mix with the creme fraiche and creme fraiche herbs as well as the chopped parsley and chives, plus a dash of milk or cream (makes the whole thing a little more liquid). Salt and pepper well and add the curry or Indian spice mixture. (I use Indian spice mix because it tastes spicier). If necessary, fold in the grated Emmentaler (you don`t have to, it`s a matter of taste). Mix with the pasta, season to taste and season if necessary. Let it sit for about 30 minutes. A great side dish for a barbecue evening in summer.
4. The highlight:
5. Instead of making the whole thing as a pasta salad, you can also make the whole thing as a pasta casserole. You need a large baking dish for this. You put everything in there and sprinkle one - two bags of cheese on top. Bake in the oven preheated to approx. 200 ° C (top and bottom heat) for about 30 minutes until golden brown. Gas level 3.