Pasta with Bell Pepper and Chicken Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g chicken breast
- 1 large red pepper (s)
- 250 ml cremefine or cream
- 6 tablespoon tomatoes, happened
- 3 tablespoon, heaped parmesan
- 2 spring onion (s)
- 1 clove garlic
- 400 g pasta
- 2 tablespoon olive oil
- salt and pepper
- some oregano
Print Recipe
Pin Recipe Instructions
- First put on a pot of water. Heat the pan on medium heat and add the oil. While the water starts to boil, cut the spring onions into rolls about 1 cm thick and chop the garlic into large pieces.
- Put both in the pan and sweat - do not fry! As soon as the leek and garlic begin to spread their aroma, raise the temperature and add the meat.
- While the meat is frying, add the pasta to the water. I used whole grain penne, it only took 9 minutes to cook and was cooked together with the sauce.
- Now cut the peppers into small pieces and add them to the pan. Only fry until the juice comes out so that the vegetables stay nice and crisp.
- Now add the cream and tomatoes. If you want to achieve a stronger color of the sauce, you are welcome to add an extra spoon. Finally, add the cheese to the sauce and let everything simmer for a few more minutes.
- Season the sauce with salt, pepper and a little oregano. Drain the cooked pasta and serve with the sauce.
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