Ingredients:
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300 g chicken breast (cut into strips)
250 g pasta (e.g. penne or farfalle)
200 ml whipped cream
100 ml chicken stock
1 small onion (chopped)
2 cloves garlic (pressed or finely chopped)
1 tsp Dijon mustard
1 tsp lemon juice
1⁄2 tsp salt
1⁄2 tsp black pepper
1⁄2 tsp red paprika
2 tbsp olive oil
50 g grated Parmesan cheese (optional)
Fresh parsley for garnish
Preparation:
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First, cook the pasta in salted water until al dente, according to the instructions on the package. Drain the water and set aside.
Then heat the olive oil in a large frying pan. Season the chicken strips with salt, pepper and paprika and fry for about 5-7 minutes until golden brown.
Remove from the pan and set aside. Then fry the onion and garlic in the same pan until soft.
Add the chicken stock to the pan and add the cream. Stir in the mustard, lemon juice, salt and pepper and cook for about 3-5 minutes until the sauce has thickened slightly.
Add the cooked pasta and chicken to the pan, stir well and heat for 2-3 minutes. Thin with a little more stock or water if desired.
Stir in or sprinkle with Parmesan cheese and let it melt.
Garnish with fresh parsley and serve hot immediately!