Summary

Ingredients

• 400 g spahetti
• Water (salt water)
• 300 g chicken breast
• 2 tablespoon olive oil
• 1 glass roasted paprika
• 0.25 liter ¼ vegetable stock
• 125 g peas (frozen)
• 80 g whipped cream
• 1 tablespoon cornstarch
• 2 tablespoon tomato paste
• some dried rosemary
• salt and pepper

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Instructions

1. Cook the pasta in boiling salted water until al dente. Thaw the peas. Cut the chicken breast into cubes. Drain the roasted peppers. Cut two of them into small cubes, puree the remaining paprika.
2. Heat the olive oil and fry the chicken breast cubes all over until crispy. Season with salt and pepper. Add the pureed peppers, vegetable stock, tomato paste and cream and bring to the boil briefly. Mix the cornstarch with a little water and add. Add peas and diced paprika and bring to the boil again briefly.
3. Season with salt, pepper and a little rosemary and serve with the spaghetti.