Just cook the pasta and fry the chicken – there is already a base for a delicious dinner. When you add a velvety, slightly spicy paprika sauce, a simple meal is created that is full and impressed with taste.
Pasta with paprika sauce and chicken This is something I do on free days. I like to enjoy every bite.
- 400 g of pig’s pasta,
- 500 g chicken breasts,
- 400 g of canned tomatoes,
- 100 ml of poultry broth,
- 2 red peppers,
- 1 onion,
- 3 cloves of garlic,
- 50 ml of cream 18%,
- 2 tablespoons of sweet pepper powder,
- 2 tablespoons of wheat flour,
- 1 tablespoon of olive oil,
- ½ teaspoon salt,
- ½ teaspoon of black pepper,
- ¼ teaspoon of chili flakes.
Additionally:
- Fresh thyme for decoration.
Cook al dente according to the instructions on the packaging.
Heat the oil in a medium -sized pot. Add chicken pieces and finely chopped onion. Fry the whole thing for 5-7 minutes until it loses its severity.
Cut the peppers into strips and chop the garlic finely. Add them to chicken together with powder, salt, pepper and chili flakes. Mix slightly.
Pour the whole broth and chopped tomatoes. Bring to a boil.
In a small bowl, mix the flour with cream and a ladle of broth from the pot. Pour the mixture back to the sauce. Reduce the fire to the small one and cook for 20 minutes, stirring occasionally.
Take the sauce off the heat and add the previously cooked pasta to it. Mix briefly.
Serve the pasta with paprika sauce and chicken, decorated with chopped thyme.
Store the remains in the fridge and use within 2 days.
Source: NowowoPuje.pl
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