Ingredients:
500g chicken breast
200 g sour cream
2 stalks of leeks
1 yellow pepper
2 red peppers
1 onion
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
½ teaspoon sweet paprika powder
½ teaspoon marjoram
½ teaspoon chili powder
2 bouillon cubes
1 tablespoon mustard
2 handfuls of whole wheat pasta
750 ml water
Pan
Pot
Preparation:
Wash and chop the leek and peppers. Peel and chop the onion. Cut the chicken breast into strips, season with salt, pepper, paprika powder, marjoram and chili powder and fry briefly in the pan with oil. Shortly before the meat is cooked, add the leek, onion and peppers. Now extinguish with the water and add the stock cubes, sour cream and mustard and cook on a low heat for 15 to 20 minutes.
Meanwhile, cook the pasta according to instructions. Just before serving, add to the chicken pan and stir well.
Bon appetit!