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🍝 Lemon Chicken with Fusilli and Colorful Pepper Vegetables

690 kcal · 30 min · 4 servings

Ingredients

• peppers, yellow 1 pc
• peppers, red 1 pc
• onions, red 2 pcs
• rosemary, fresh 10 g
• oil 4 tbsp
• sugar pinch
• heavy cream 100 g
• chicken breast fillets 600 g
• salt pinch
• pepper, black ground pinch
• lemons 1 pc
• fusilli 500 g
• honey 1 tbsp

Instructions

1. 1. Rinse the peppers thoroughly under running water.
2. 2. Quarter the peppers and remove the stems and seeds.
3. 3. Cut the peppers into pieces approximately 1.5 cm in size.
4. 4. Halve the onions and remove the outer skin.
5. 5. Dice the onions into cubes of about 1 cm.
6. 6. Wash the rosemary and pat it dry.
7. 7. Strip the rosemary needles from the stems.
8. 8. Heat 2 tablespoons of oil in a pot over medium heat.
9. 9. Add the onion cubes to the hot oil.
10. 10. Sauté the onions until translucent for about 4 to 5 minutes.
11. 11. Add the pepper pieces and a little sugar.
12. 12. Fry the vegetables for about 1 minute.
13. 13. Add the cream to the pan.
14. 14. Season the sauce with salt and pepper.
15. 15. Simmer the sauce, stirring occasionally, for about 10 minutes.
16. 16. Check the consistency until the sauce is creamy.
17. 17. Adjust the sauce to taste with salt, pepper, and sugar.
18. 18. Rinse the chicken meat and pat it dry.
19. 19. Salt the chicken meat.
20. 20. Clean the lemon thoroughly.
21. 21. Grate about 1 teaspoon of lemon zest finely.
22. 22. Halve the lemon.
23. 23. Squeeze the juice from one half of the lemon.
24. 24. Cut the second half of the lemon into 6 thin slices.
25. 25. Bring about 4 liters of salted water to a boil in a large pot.
26. 26. Cover the pot with a lid.
27. 27. Cook the fusilli pasta in the boiling salted water for about 9 to 10 minutes al dente.
28. 28. Drain the pasta in a colander.
29. 29. Heat 2 tablespoons of oil in a medium pan over high heat.
30. 30. Fry the chicken on all sides for about 2 to 3 minutes.
31. 31. Reduce the heat.
32. 32. Add the lemon slices, 1 tablespoon of lemon juice, honey, rosemary, and the lemon zest.
33. 33. Mix all ingredients briefly.
34. 34. Continue cooking the chicken with the lid closed for about 4 to 5 minutes.
35. 35. Remove the lemon slices from the chicken.
36. 36. Slice the meat as desired.
37. 37. Plate the pasta, pepper vegetables, and chicken.
38. 38. Drizzle the dish with the pan juices.

Nutrition per serving

• kcal: 690
• Protein: 46 g · Fett/Fat: 30 g · Carbs: 59 g