Mediterranean Pan-fried Chicken on Spaghetti Star

Summary

Ingredients

• 550 g chicken breast fillet (s)
• 3 large tomato (s)
• 1 large bell pepper (s), green
• 1 large bell pepper (s), yellow
• 300 g mushrooms, brown
• 1 can peas, drained
• 1 jar black olives without stone
• 1 packet tomato (s), happened
• 500 g spahetti (preferably whole rain)
• Salt water
• 5 cloves garlic
• some curry powder
• Paprika powder
• Chilli powder
• salt and pepper
• some sour cream
• some parmesan or other hard cheese

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Instructions

1. Attention: The order is very important, otherwise e.g., the tomatoes or the peppers get too mushy!
2. First wash the chicken and vegetables. Then cut the meat and vegetables into bite-sized pieces (not too small, this takes away the character of the dish).
3. Now fry the cut chicken in a little olive oil (full heat) and season with salt and pepper. When the meat is slightly brown, reduce the heat (3/4 heat). Add the mushrooms and carefully season with salt and pepper again.
4. In the meantime, put on the spaghetti (large pot with enough water, 1/2 teaspoon salt in the pasta water).
5. Before the mushrooms have shrunk, add the peas and olives to the meat, season well with paprika, curry and chilli powder and mix well. Sweat everything briefly and then add tomatoes and peppers to the pan.
6. Reduce the heat a little again (1/2 heat). Put the garlic cloves directly into the pan with a press, season again with chilli, paprika and a little curry. Mix well and deglaze with the tomatoes. Return the heat to 3/4 and simmer to create a creamy sauce. Season if necessary.
7. Drain the spaghetti and shape into nests or portions on the plates. Arrange the chicken and vegetable pan on top. In the middle, put a tiny dollop of sour cream and sprinkle with a lot of parmesan.
8. Variations: prawns or fish instead of chicken, brown rice instead of spaghetti. If you like it sharper, you can e.g., season with Tabasco.