Creamy Pasta with Chicken and Bell Peppers

Add the pasta to boiling salted water and cook it for 1 minute less than the time stated on the package, since it will finish cooking in the sauce.

Clean and wash the leek, cut it in half lengthwise, and slice it thinly. Pour the olive oil into a saucepan or deep pan, add the leek, and cook slowly over low heat until softened.

Wash and clean the red bell peppers, then cut them into small cubes. Add them to the leek and continue cooking. Peel the celeriac and grate enough to make 1 tablespoon, then stir it into the vegetables.

Cut the chicken breasts into small pieces. Peel and chop the garlic. Add the garlic to the vegetables first, and as soon as it becomes fragrant, add the chicken. Cook while stirring until the meat is golden on all sides, taking care not to let the ingredients burn.

Once everything is nicely browned, stir in the tomato paste, sweet paprika powder, salt, and ground pepper. Use the salt sparingly because the chicken stock is also salty. Pour in the 500 ml chicken stock, mix well, and cook uncovered so some of the liquid can reduce.

Toward the end of cooking, pour in the 2 dl cooking cream and stir well. Add the cooked pasta and, if desired, the 1 tablespoon grated Parmesan. Toss or gently shake the pan so the pasta and sauce combine evenly. If the mixture seems too thick, loosen it with a little of the pasta cooking water.

Sprinkle the finished pasta with chopped fresh parsley and serve immediately.