One-pot pasta with spicy chicken
Ingredients
4 persons
- 1.5 tablespoons olive oil
- 3.5 cloves look
- 800 Gram chicken breast fillet
- 4 in small pieces
- 160 milliliter chilies
- 533.5 Gram white wine
- 160 milliliter ELVEA Cubetti Arrabiata
- 333.5 Gram water
- 133.5 Gram Rigatoni
- 40 Gram Parmesan cheese
- 40 Gram butter
- 1.5 teaspoons room
- 0.5 teaspoons fresh basil
- 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!
-
4
Serve warm.
