Description
A delicious, healthy dish that combines tender chicken breast, fresh peppers, and creamy sauce, perfectly complemented by pasta.
Ingredients
Scale
- 400 g Pasta (e.g., Farfalle or Penne)
- 200 g Hähnchenbrust
- 2 rote Paprika
- 1 gelbe Chili
- 1 Zwiebel
- 3 EL Öl (Raps- oder Sonnenblumenöl)
- 200 ml Schlagsahne
- Eine Prise Salz und Pfeffer
- Etwas scharfer Paprikapulver
- Etwas gehackte Petersilie
Instructions
- Bring a large pot of salted water to a boil and cook the pasta al dente according to the package instructions.
- Pat the chicken breast dry and cut it into bite-sized strips.
- Wash the peppers and chili thoroughly, remove the seeds, and chop them into small pieces.
- Peel and finely dice the onion.
- Heat the oil in a large pan and sauté the chicken strips until golden brown, then remove and set aside.
- Sauté the peppers, chili, and onion in the remaining fat in the pan until the onions are translucent, about 5 minutes.
- Add the cream, reduce heat slightly, and season with salt, pepper, and paprika.
- Return the chicken strips to the pan along with any juices and simmer briefly, then add the drained pasta and mix well.
- Serve garnished with freshly chopped parsley.
Notes
For a gluten-free version, use gluten-free pasta. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Paprika, Chicken, Pasta, Healthy Dinner, Easy Recipe