Vegetable Noodle Pan

Summary

Ingredients

• 500 g fusilli
• Salt water
• 2 cups sour cream
• 200 g sliced chicken or turkey
• vegetable broth
• 3 large bell peppers
• 1 small can corn, drained
• 500 g broccoli or as needed
• 1 large onion (s)
• 1 clove garlic
• some water
• some oil

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Instructions

1. Cook the pasta in salted water according to the instructions on the packet. In the meantime wash the vegetables.
2. Cut the peppers into pieces. Cut the broccoli into florets, remove the stalk beforehand. Peel and chop the onion and garlic.
3. Heat a little oil in a large deep pan and sear the meat with the onions and garlic. When the meat is done through, add the peppers and broccoli and deglaze with a little water.
4. When the water in the pan has evaporated, always add a little until the vegetables are soft. If you want the broccoli to be very soft, add it to the pan before the peppers. Always add a little grained vegetable stock with the water. I prefer to use the broth for seasoning than pepper and salt.
5. When the vegetables are cooked, stir in the drained corn first and then the sour cream. Finally, add the pasta to the pan and heat everything together.
6. For vegetarians, the dish can of course simply be prepared without meat.