Casarecce with crispy chicken strips and paprika and cream cheese sauce
- Salt and pepper
- Sugar
- 2 red peppers
- 1 onion
- 2 Garlic cloves
- 5–6 Stiel (s) Marjoram
- 500 g Chicken fillet
-
400 g Noodles (e.g. Casarecce) - 3 EL Oil
- grated zest of 1 organic lemon
- Sugar
- 200 ml dry white wine
- 300 g Double cream cheese
- 1–2 TL Sambal Oelek
40 minutes
very easy
- 1.
- For the pasta 3–4 l salted water (approx. 1 teaspoonSalt per liter) to the boil. Clean, wash and finely dice the peppers. Peel and finely dice the onion and garlic. Wash the marjoram, shake dry and pluck the leaves off.
- 2.
- Wash the meat, pat dry and cut into strips.
- 3.
- Cook the pasta in boiling salted water according to the instructions on the packet.
- 4.
- For the sauce, heat 2 tablespoons of oil in a large pan. Fry the meat in it, turning, for 5–6 minutes. Season with salt and pepper, remove.
- 5.
- Heat 1 tablespoon of oil in the frying fat. Fry the paprika, onion and garlic in it. Add the lemon peel. Deglaze with wine, bring to the boil and simmer for 2-3 minutes. Stir in the cream cheese, sambal oelek and marjoram.
- 6.
- Season with salt, pepper and sugar.
- 7.
- Add meat and heat briefly in the sauce. Drain the pasta, drain and return to the saucepan. Add the sauce and mix everything. Serving.
1 person approx.:
- 790 kcal
- 50 g protein
- 28 g fat
- 79 g carbohydrates
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