Chicken breast with pasta and bell pepper
Description
The dish is prepared without unnecessary complications. This fresh, vibrant dish is perfect for summer. The sweet, fresh taste of bell pepper complements the aroma of chicken and the creamy sauce. The finished dish can be served at the table.
Instructions
- 1
Step 1
1. Add chicken and 8-10 bouillon cubes to a large pot, pour in 2 liters of water. Bring to a boil and simmer over medium heat for 20 minutes, until the chicken is cooked. Transfer the chicken to a cutting board and let it cool, then cut into pieces.
- 2
Step 2
2. Strain the broth and reserve 1/2 cup. Store the remaining broth in the refrigerator (up to 1 week) or freezer for later use.
- 3
Step 3
3. Cook the pasta in a large pot with 1 tablespoon of salt for about 11 minutes (or according to the package instructions).
- 4
Step 4
4. In a small saucepan, heat 1/2 cup of chicken broth and 3 tablespoons of butter over medium heat until the butter melts. Add 1 cup of cream milk, 1 minced garlic clove, 1/2 teaspoon of salt and pepper. Stir, then slowly add 1/2 cup of grated Parmesan cheese. Cook, stirring occasionally with a whisk.
- 5
Step 5
5. Cut the bell pepper into strips. Melt 1 tablespoon of butter over medium heat, then sauté the pepper for about 5-6 minutes.
- 6
Step 6
6. Add the chopped chicken meat and season with salt and pepper. Mix well. Reduce the heat and pour the creamy sauce over the chicken and peppers, mix and continue cooking. Chop the basil.
- 7
Step 7
7. Place the pasta on plates, then top with chicken and bell peppers in creamy sauce. Sprinkle with basil and serve.