One-pot pasta with spicy chicken
Ingredients
4 persons
- 1.5 tablespoons olive oil
- 3.5 cloves of garlic
- 800 grams of chicken breast fillet, in small pieces
- 4 chili peppers
- 160 milliliters of white wine
- 533.5 grams ELVEA Arrabiata Diced Tomatoes
- 160 milliliters of water
- 333.5 grams of rigatoni
- 133.5 grams of parmesan cheese
- 40 grams of butter
- 40 grams of cream
- 1.5 teaspoons of fresh basil
- 0.5 teaspoon sea salt
Preparation
-
1
Heat the olive oil in a large saucepan over medium-high heat and add the garlic and chicken. Fry the chicken until just browned but not quite cooked inside.
-
2
Stir in the roasted red peppers and hot peppers and continue to cook for 1 min. Add the Cubetti and white wine. Also add the water and pasta and bring to a gentle boil. (If there is not enough liquid, add some more water.) Continue cooking, stirring frequently, until the pasta is cooked al dente. This takes about 15-20 min.
-
3
Lower the heat and add the butter, basil and salt. When the butter has completely melted into the pasta, add the cream and cheese. Simmer gently for another 10 min or so, stirring occasionally. Sprinkle some more cheese and basil on top and finish with chili flakes if you really want it spicy!
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4
Serve warm. Buon appetito!
