Chicken Paprikash with Elbow Macaroni

Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🍝✨

Cook the pasta. Cook the small noodles in boiling salted water according to the package instructions until al dente, then drain

Chop the onion. Finely chop the onion

Chop the pepper. Cut the peppers into small dice

Fry the chicken breast. Fry the chicken breast in a pan over medium-high heat for about 4-5 minutes on each side, until golden, then set it aside

Saute the onion and pepper. In the same pan, saute the onion with the pepper in butter or oil over medium heat for about 3-4 minutes, until softened

Add the ground paprika. Add the ground paprika and saute over medium heat for about 1 minute to release its aroma

Add the bouillon and cream. Add the bouillon and water (or use stock), return the chicken breast to the pan, and simmer over low heat for about 5 minutes until the meat is cooked through (watch that it does not dry out)

Reduce the sauce. Remove the chicken breast, pour in the cream, and simmer over medium heat for about 5 minutes until the sauce reduces by approximately one third and thickens

Blend the sauce or leave it rustic. Blend the sauce until smooth and then strain it through a sieve

Add the sour cream. Add the sour cream, stir, and do not cook any further

Serve. Serve and enjoy the dish 🍝🍗✨