Heimis Chicken Noodle Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 32 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g chicken breast
- 150 g pasta (preferably penne)
- 0.5 ½ bell pepper (s), red
- 0.5 ½ bunch spring onion (s)
- 1 teaspoon curry powder
- 1 teaspoon paprika powder, noble sweet
- 1 tablespoon tomato paste
- salt and pepper
- 2 tablespoon olive oil
- 250 g mushrooms
- 200 ml cream
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- First cut the chicken breast into pieces. Cut the red peppers and spring onions into small cubes or thin rings and quarter the mushrooms, possibly sixth or eighth of the large mushrooms.
- Cook the noodles in salted water until they are al dente (according to the package recommendations).
- Fry the chicken in hot olive oil in a sufficiently large pan. Season with salt and pepper. Add peppers, onions and mushrooms and fry a little. Then squeeze the garlic and fry everything for about 5 minutes.
- Mix half of the cream together with the curry, paprika powder and tomato paste in a mug, add to the pan and bring to the boil. Add the rest of the cream, bring to the boil again and season with salt and pepper.
- Drain the pasta and mix in. Let it steep for another 1 - 2 minutes and then serve.
- Tip: Scatter chopped fresh basil or parsley on top.
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