Tender pasta with pieces of chicken and sweet paprika, enveloped by a creamy sauce that has just enough spice to stay exciting. The smell of sautéed onion and garlic fills the kitchen and the sauce shines beautifully around each string of pasta. This is one of those dishes that you serve up again without thinking, simply because it is so delicious and comforting.
The nice thing about this pasta is that it is made without regular cream or cheese. The oat-based vegetable cream provides that full, creamy texture without cow's milk. Everything comes from the supermarket and is on the table within twenty minutes. Handy if you want to avoid cow's milk or have a lactose-free day, as long as you check the label of the cream you use.
Preparation
Step 1: Cooking pasta
Bring a large pan of water with a pinch of salt to a boil and cook the pasta according to the package directions. Drain, but save a cup of the cooking liquid for later.
Step 2: Frying chicken
Cut the chicken breast into pieces and heat oil in a frying pan. Fry the chicken over medium-high heat until the pieces are golden brown and cooked. Do not fry too hard or the chicken will become dry.
Step 3: Frying onion and garlic
Add the chopped onion and pressed garlic to the chicken. Fry until the onion is glassy and the smell of garlic is released. Stir frequently so that nothing burns.
Step 4: Add bell pepper
Cut the bell bell pepper into strips and add to the pan. Fry for a few minutes until the bell bell pepper softens slightly but still has some bite.
Step 5: Make and mix sauce
Pour in the oat cuisine and stir until a creamy sauce forms. Let thicken briefly over low heat. Mix in the pasta and add some cooking liquid for extra creaminess if necessary. Season to taste with salt and pepper.
Nutritional values per person
- 🥦 Vegetables: 90 g
- 🍝 Carbohydrates: 52 g
- 🍗 Protein: 25 g
- 🥑 Grease: 12 g
- 🌾 Fiber: 4 g
- 🧂 Salt: 1.1 g
- 🔥 Energy: 540 kcal
Tips & label
Add some chili flakes for extra spice, or a pinch of smoked paprika for depth.
Serve with a fresh green salad or some arugula on top for contrast.
Use an oat-based vegetable cream without milk ingredients; check the oat cuisine label.
Store leftovers in the refrigerator for up to two days and reheat gently with a splash of water or cream.
Slice the chicken and vegetables in advance so that cooking goes smoothly and nothing burns.
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