Schupfnoodle Pan with Vegetables and Mozzarella
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 packet potato noodles from the refrigerated shelf
- 1 cup crème fraîche herbs
- 2 red pepper (s)
- 250 g chicken, shredded
- salt
- pepper
- 1 garlic clove (s) as required, finely diced
- Broth, grains
- 1 onion (s)
- 200 g mozzarella, finely chopped
- 1 bell pepper (s), yellow
Print Recipe
Pin Recipe Instructions
- Fry the chicken in a pan. Remove and set aside. Then put the potato noodles in the same pan and fry them too so that they turn golden brown.
- Wash the peppers, remove the seeds, cut into small pieces and add to the pan. Also clean, dice and add the onion. Continue to fry the whole thing on medium heat until the pepper pieces have also taken on color. Then add the meat again and fold in the crème fraiche. Season the whole thing with broth, salt and pepper. If you want, you can mix in a finely diced clove of garlic. At the very end, fold in the finely chopped mozzarella and let it melt.
- Serve immediately.
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