Summary

Ingredients

• 600 g chicken breast fillet (s)
• 1 chilli pepper (s)
• 1 lemon (s), unsprayed
• 3 tablespoon soy sauce
• 250 g pasta
• 1 bell pepper (s), yellow
• 100 g rocket
• 3 tablespoon oil
• 150 g cream
• salt
• pepper

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Instructions

1. Cut the chicken breast fillet into narrow strips. Core and finely chop the chilli pepper. Squeeze the lemon and rub about 1/2 teaspoon off the peel.
2. Mix 2-3 tablespoons of lemon juice, 2 tablespoons of soy sauce, lemon zest and chilli strips and marinate the meat in it.
3. Cook the pasta until al dente according to the instructions on the packet. In the meantime, clean, core and dice the peppers. Wash the rocket, shake dry and roughly chop (remove the hard stalks).
4. Heat 2 tablespoons of oil in the pan and fry the meat in portions and remove. Fry the pepper cubes in the remaining oil for 3-4 minutes.
5. Drain the pasta, drain and add to the pan with the meat with the pepper cubes. Pour in the cream and stir everything well. Season with the rest of the lemon juice, the rest of the soy sauce, salt and pepper and bring everything to a boil.
6. Finally, fold in the chopped rocket and serve immediately.