Summary

Ingredients

• 250 g pasta
• 2 spring onion (s)
• 1 medium bell pepper (s)
• 1 large carrot
• 1 small zucchini
• 400 g chicken breast
• 2 tablespoons oil
• 1 cup natural yogurt
• 100 ml cream
• 125 ml water
• 1 tablespoon tomato paste
• 1 tablespoon flour
• 1 teaspoon stock, grained
• salt and pepper
• Paprika powder
• sugar

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Instructions

1. Cook the noodles in plenty of salted water until they are firm to the bite. Clean and chop the vegetables. Wash the chicken breast, pat dry and cut into small strips.
2. Heat the oil in a large deep pan and fry the meat briefly. Then add the carrots and the pepper pieces and fry them. Mix in the spring onions and finally fry the zucchini briefly.
3. Mix the yogurt with the cream, water, tomato paste, granulated broth and flour in a mug and pour the mixture into the pan. Bring to the boil and simmer everything together for 5 minutes. Season to taste with salt, pepper, paprika and sugar.
4. Add the drained pasta, toss everything through and let it stand for another minute.
5. The vegetables can of course be supplemented or replaced by other varieties. I have also made the dish with tomato, fennel or mushrooms. It is also an ideal recipe for using leftovers; it tastes good even without meat! And it`s nice and hot with fresh chilli.