Summary

Ingredients

• 0.5 ½ chicken breast, approx. 200 g
• 1 red pepper (s)
• 1 small onion (s)
• 1 clove garlic
• 0.5 ½ scoop mozzarella
• 100 g cream
• 200 g pasta (e.. penne or spiral pasta)
• 0.5 teaspoon ½ paprika powder, noble sweet
• salt and pepper
• 2 tablespoon, heaped tomato paste
• some oil or clarified butter
• possibly water (from pasta water), approx. 4 tablespoon, for the sauce

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Instructions

1. Dice the onion and press the garlic through the press. Cut the chicken breast and bell pepper into 1 x 1 cm cubes. Dice the mozzarella.
2. Fry the chicken breast in a large pan in a little oil or clarified butter over medium heat, after 2 minutes add the onion and garlic.
3. Now cook the pasta in 2 liters of salted water.
4. In the meantime, add the diced paprika to the chicken and continue cooking everything with the lid on. After about 8 minutes, when the pepper cubes are already a bit soft, add the tomato paste and the paprika powder and mix everything together.
5. Drain the pasta, collecting about 4 tablespoons of the pasta water. Add the cream to the chicken and pepper pan and bring to the boil briefly. If the resulting sauce is too thick, add the pasta water.
6. Season to taste with salt and pepper, add the pasta and stir everything together. Arrange on the plate and sprinkle with the diced mozzarella.