Summary

Ingredients

• 360 g chicken breast fillet (s), cut into strips
• 2 red pepper (s)
• 1 onion (s)
• 3 small cloves garlic
• some herb butter
• 0.3 liter vegetable stock, instant
• 250 ml cream
• some tomato paste
• some paprika powder, noble sweet
• Salt and pepper, more colorful from the mill
• 300 g ribbon noodles, wide
• Salt water

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Instructions

1. Rinse the chicken breast fillet strips, pat dry and sauté in a saucepan in a little herb butter over low to medium heat. Season with a few turns of colored pepper from the mill.
2. Peel off the onion and garlic cloves, dice finely, add to the meat and fry a little. Dice the peppers and add. Deglaze with vegetable stock and cream and simmer a little over low to medium heat. Season to taste with a little tomato paste and sweet paprika.
3. Cook the tagliatelle in boiling, lightly salted water until firm to the bite. Drain and serve with the sliced cream. But it doesn`t necessarily have to be ribbon noodles. Spaetzle, boiled potatoes or mashed potatoes also taste very good with it.