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🍝 Creamy Paprika Chicken Penne

786 kcal · 30 min · 4 servings

Creamy Paprika Chicken Penne Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the peppers and cut them in half lengthwise. Remove the tough stem and seeds. Cut the flesh into thin strips.
  2. 2. Cut the onion in half and peel off the outer skin. Peel the garlic clove.
  3. 3. Rinse the chicken breast under cold water. Pat it dry with a kitchen towel. Cut the meat into strips and season lightly with salt.
  4. 4. Place the onion pieces and garlic into the mixing container of your device. Place the measuring cup on top. Chop the ingredients for 8 seconds on speed 6.
  5. 5. Use a spatula to push the chopped ingredients from the sides down to the center.
  6. 6. Add the chicken strips and the oil. Remove the measuring cup. Fry the mixture for 4 minutes on the sauté setting.
  7. 7. Add the tomato paste, hot broth, cream, pepper strips, penne pasta, 1 teaspoon of sugar, 1 teaspoon of salt, and some pepper.
  8. 8. Cook the mixture without the measuring cup for 13 minutes. Set the device to left-hand rotation, speed 1, and 100 degrees Celsius.
  9. 9. Wash the basil under cold water. Shake it dry so that no water droplets remain.
  10. 10. Pluck the basil leaves from the stems. Cut the leaves into thin strips.
  11. 11. After the cooking time has elapsed, check if the pasta is soft and the sauce has thickened.
  12. 12. If the pasta is still al dente or the sauce seems too liquid, cook the dish for a few more minutes.
  13. 13. Stir the pasta gently to mix everything evenly.
  14. 14. Taste the sauce again and adjust with salt and pepper.
  15. 15. Divide the pasta onto plates. Sprinkle with the basil strips and serve hot.

Nutrition per serving