Summary

Ingredients

• 2 bell peppers, red and yellow
• 500 g chicken breast fillet (s)
• 2 tablespoons oil
• 1 onion (s)
• 1 tablespoon tomato paste
• 1 teaspoon paprika powder, hot pink
• 400 ml chicken broth
• 100 ml cream
• 4 tablespoon sauce thickener, lighter
• 0.5 ½ bunch parsley
• salt and pepper

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Instructions

1. Wash the peppers and cut into thin strips. Cut the chicken fillets into strips and fry them in the hot oil. Peel and dice the onion, add to the meat and roast. Add tomato paste and paprika powder and sweat briefly. Add the paprika strips and deglaze with the stock and cream. Stir in the sauce thickener and cook for 1 minute.
2. Season to taste with salt and pepper. Wash and chop the parsley and pour over the shredded meat.
3. With noodles or cooked dumplings.