Casarecce with crispy chicken strips and paprika cream cheese sauce

Name: Casarecce with crispy chicken strips and paprika cream cheese sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 2 red peppers; 1 Onion; 2 Garlic cloves; 5-6 Stem(s) Marjoram; 500 g Chicken filet; 400 g Pasta (e.g. Casarecce); 3 TABLESPOONS Oil; 7-10 Tbsp grated zest of 1 organic lemon; 7-10 Tbsp Sugar; 200 ml dry white wine; 300 g Double cream cheese; 1-2 TEASPOONS Sambal Oelek

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
2 red peppers
1 Onion
2 Garlic cloves
5-6 Stem(s) Marjoram
500 g Chicken filet
400 g Pasta (e.g. Casarecce)
3 TABLESPOONS Oil
7-10 Tbsp grated zest of 1 organic lemon
7-10 Tbsp Sugar
200 ml dry white wine
300 g Double cream cheese
1-2 TEASPOONS Sambal Oelek

Directions

1
For the noodles, bring 3-4 l salted water (approx. 1 teaspoon salt per litre) to the boil. Clean, wash and finely dice the peppers. Peel and finely dice onion and garlic. Wash the marjoram, shake dry and pluck off the leaves.
2
Wash the meat, dab 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 frying pan. Fry the meat for 5-6 minutes while turning. Season with salt and pepper and remove.
5
Heat 1 tablespoon of oil in the frying fat. Sauté the bell pepper, onion and garlic in it. Add lemon zest. Deglaze with wine, bring to the boil and simmer for 2-3 minutes. Stir in cream cheese, sambal oelek and marjoram.
6
Season to taste with salt, pepper and sugar.
7
Add the meat and heat briefly in the sauce. Drain the pasta, let it drain and put it back into the pot. Add the sauce and mix everything. Serve.