Ingredients

• 1 single chicken breast
• 1 tablespoon olive oil + 1 tablespoon butter
• 1/2 onion
• 1/2 red bell pepper or one piece each of red and yellow
• 6 mushrooms
• salt, pepper, 1/3 teaspoon each of turmeric, sweet and hot paprika
• 1 liter poultry broth
• 6 tablespoons corn from a can
• 1/2 cup fine pasta
• 4 tablespoons 30% or 18% sour cream
• 1 tablespoon chopped parsley

Preparation

1. Cut the chicken fillet into cubes. In a pot with a thick bottom, heat a tablespoon of olive oil, add the chicken and brown on all sides.
2. Add the onion diced into small cubes, season with salt and pepper and fry while stirring occasionally for about 4 minutes.
3. Add the diced bell pepper, mushrooms cut into small slices and butter. Mix and fry for about 3 minutes. Add the seasonings.
4. Pour in the broth, add corn and add the dry pasta. Bring to a boil on higher heat. Check the seasoning for salt and pepper.
5. Cover, reduce heat and cook for about 10-15 minutes, until the pasta is tender. Remove from heat and add sour cream and chopped parsley.