Chicken breast (1,000g – raw)
Salt (2 tsp)
Black pepper (2 tsp)
Italian seasoning (2 tsp)
Smoked paprika (1 tsp)
Yellow onion (250g)
Garlic (4 cloves – minced)
Red pepper flakes (pinch)
Tomato paste (2 tbsp)
A/P flour (1 tbsp)
Calabrian chili peppers (optional 1 tbsp) – we use this brand.
Sun-dried tomatoes in brine (100g) – we use this brand.
Chicken broth (500g)
Whipped Greek cream cheese (100g)
Parmesan (60g – grated)
Rigatoni pasta (250g)
In a large pot, bring water to a boil. Add in your pasta and let boil until al dente. Drain and set to the side.
Place your chicken breast on a plate or tray and season with the listed seasonings. Then place in an oiled skillet on high heat and sear until both sides have gotten some color, then remove onto a plate (the chicken will still be raw in the middle).
Turn the pan heat to medium, spray with oil, then add in the minced garlic, diced onion, and red pepper flakes. Let sear until caramelized, then add in the tomato paste and cook for 30 seconds. Then toss in the flour and let cook for another 30 seconds.
Add in the sun-dried tomatoes, Calabrian chilis, chicken broth, and whipped Greek cream cheese, and grated parmesan, and mix until everything is well incorporated. Nestle your chicken back in the pan, and let simmer until the chicken is cooked through. Once cooked, remove the chicken and dice into bite size pieces.
Add all of the diced chicken and cooked pasta back to the pan, and mix well. Optionally garnish with extra parmesan and chopped basil, and you’re ready to enjoy/prep! 🙂
