Bell peppers and chicken
Quick and tasty: Chicken and bell pepper strips with a creamy sauce and tagliatelle.
Servings: 4
Calories: 445kcal
Equipment
- Thermomix
- Spatel
- Cutting board
- Knife
- Frying pan
Ingredients
- 400 g Chicken breast
- 1 large onion
- 1 Garlic clove
- 20 g Olive oil
- 2 Large red bell peppers
- 200 g Rama Cremefine for cooking 7%
- 200 g Milk 3,5%
- 100 g Water
- 1 Tsp Vegetable broth
- 1 Tsp Paprika powder
- 1 Tsp Italian herbs
- 1 Tsp Salt To taste
- Black pepper To taste
- 1 Tbsp Cornstarch
In addition:
- 500 g Tagliatelle
Instructions
- First cut the chicken into bite-sized pieces, season with salt and pepper, fry in a pan until done, then set aside.
- Next, peel and quarter the onion and peel and halve the garlic clove. Put both into the mixing bowl and 5 sec. / Chop level 5. Use the spatula to push everything down from the edge and repeat the process.
- Add the oil and 3 min. / 120 °C / level 1 steam.
- In the meantime, wash and deseed the peppers and cut into bite-sized pieces.
- Once browned, add the Rama Cremefine, milk, water, spices and paprika to the mixing bowl and stir to combine. 10 min. / 90° C / boil at level 1.
- Dissolve the cornstarch in double the amount of water, stirring until smooth. Add to the mixing bowl along with the chicken. Continue cooking for 5 min. / 90° C / anticlockwise rotation / gentle stirring.
- At the same time, cook the tagliatelle in a large pot of salted water until al dente. Serve with the sauce.
Notes
Normal whipping cream can also be used instead of Rama Cremefine.
In addition to tagliatelle, rice also goes well with this dish.
