Summary

Ingredients

• 500 g pasta (macaroni)
• 400 g chicken breast
• 10 tomato (s) (vine tomatoes)
• 5 spring onion (s)
• 1 onion (s), red
• 2 red pepper (s)
• 1 teaspoon tomato paste
• 50 ml meat broth
• 250 ml hollandaise sauce, homemade or bought ready-made
• 300 g cheese, rated (Gouda)
• 0.5 ½ bunch parsley
• 2 teaspoons clarified butter
• a bit salt
• sugar
• Cayenne pepper
• Paprika powder, noble sweet

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Instructions

1. Cook the macaroni al dente (still in the oven, so not too soft!), Rinse and let drain.
2. In the meantime, peel, core and dice the tomatoes, dice the chicken breasts and dice the onion and peppers. Cut the spring onions into fine pieces. Finely chop the parsley.
3. Fry the meat in clarified butter, add onions, bell pepper and spring onions and sauté for 2 minutes over low heat. Now add the broth, tomatoes and tomato paste, simmer everything for 5 minutes, add some of the parsley and season with salt, sugar, cayenne pepper and paprika.
4. Grease a baking sheet and form 6 nests out of the macaroni. Pour the ragout into the nests, add the hollandaise sauce and sprinkle everything with the Gouda. Bake for 25 minutes on the middle rack at 190 degrees Celsius.
5. To serve, sprinkle with the remaining parsley and serve with fresh salad.