Summary

Ingredients

• 1 medium onion (s)
• 3 clove (s) garlic
• 600 g chicken breast fillet (s)
• 1 packet bacon, diced
• 3 tablespoon margarine
• 3 tablespoon flour
• 2 tablespoon tomato paste
• 250 ml cream, e.g. Cremefine
• 0.5 liter ½ water
• 1 tablespoon chicken broth
• 4 medium tomato (s)
• 1 teaspoon oregano
• 2 pepper ,. pickled

Print Recipe Pin Recipe

Instructions

1. Peel onion and garlic and chop finely. Wash the meat, pat dry and cut into small strips or cubes Wash, quarter and core the tomatoes and cut the pulp into cubes, set aside for later.
2. Leave the bacon in a pan until crispy, remove it. Fry the meat in the hot bacon fat, turning, also remove.
3. 3 tablespoon. Heat margarine in a saucepan, sauté onion and garlic in it, dust with flour, sweat while stirring. Add tomato paste, sweat briefly, stir in approx. 1/2 l water and cream and bring to the boil, stir in the stock, simmer over a low heat for approx. 5 minutes.
4. Drain the pepper, wash oregano, pluck and finely chop. Now add the pepper, meat, bacon, tomato and oregano to the sauce. Ragout approx. 10min. Simmer. If necessary, season the ragout with salt and pepper.
5. Ribbon noodles go best with this