Description
A comforting pasta dish featuring succulent chicken and vibrant bell peppers in a rich and creamy sauce.
Ingredients
Scale
- 300 g Pasta (e.g., Penne or Fusilli)
- 400 g Chicken Breast Fillet
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 Onion
- 2 Garlic Cloves
- 200 ml Cream
- 100 g Cream Cheese
- 200 ml Vegetable Broth
- 1 tsp Sweet Paprika
- Salt and Pepper to taste
- 2 tbsp Oil
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- Prep the Ingredients: While your pasta cooks, chop the chicken into bite-sized pieces, slice the red and yellow peppers into thin strips, and dice the onion finely.
- Sauté the Chicken: Heat the oil in a large skillet over medium heat. Add the chicken and fry it, turning occasionally, until it’s golden brown all over, approximately 5 to 7 minutes.
- Add Aromatics: Toss in the onions and minced garlic. Sauté for 2 to 3 minutes until the onions are soft and fragrant.
- Incorporate the Peppers: Add the sliced bell peppers to the pan and fry for another 3 to 4 minutes, allowing them to soften slightly.
- Deglaze with Broth: Pour in the vegetable broth, scraping the bottom of the skillet to release any flavorful bits. Let the mixture simmer for a couple of minutes.
- Create the Creamy Sauce: Stir in the cream and cream cheese, mixing until the sauce becomes smooth and creamy. Season with paprika, salt, and pepper.
- Combine Pasta and Sauce: Gently fold the cooked pasta into the skillet, mixing well to coat every strand in the sauce. Let everything simmer together for 2 to 3 minutes.
Notes
For a healthier option, you can substitute chicken with shrimp or tofu. Make the sauce ahead and combine when ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 6g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg