TUSCAN CHICKEN SUMMER PASTA

Diced chicken breasts are coated in a blend of flour, herbs, and spices. The pasta sauce features a mix of sautéed red onion, red pepper, garlic, sun-dried tomatoes, and paprika, all enriched with chicken stock, cream cheese, and Parmesan. Combined with Fusilli Corti Col Buco, this dish is perfect for a warm summer’s day. A delicious, meal that's quick and easy to prepare.

PREP 15m

COOK 20m

TOTAL 35m

SERVES 2-3

Ingredients-

For the Chicken:

  • 2 chicken breasts, diced

  • 2 tablespoons flour

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/4 teaspoon paprika

  • 1/4 teaspoon oregano

For the Pasta Sauce:

  • 1 tablespoon oil

  • 1 red onion, finely diced

  • 1 small red pepper, diced

  • 2 garlic cloves, minced

  • 10-12 sun-dried tomatoes, sliced

  • 1/2 teaspoon paprika

  • 200ml chicken stock (1 stock cube & pasta water)

  • 2 tablespoons cream cheese (add more for a creamier sauce)

  • 75g grated Parmesan

  • 250g Pasta (such as Fusilli Corti Col Buco or fusilli)

Instructions-

  • In a bowl, generously coat the diced chicken breasts with a mixture of 2 tablespoons of flour, 1/4 teaspoon each of salt, pepper, paprika, and oregano. Set aside, allowing the flavours to mingle.

  • In a frying pan, elevate the ambiance by heating 1 tablespoon of oil over medium heat. Introduce the finely diced red onion, small red pepper, and minced garlic. Sauté this Mediterranean trio until soft – typically around 15 minutes.

  • Once the vegetables attain a gentle softness, introduce another layer of flavour with 1/2 teaspoon of paprika. Give it a stir, letting the spices unfold their richness.

  • Now, add the marinated chicken to the pan, allowing it to mix. Brown the chicken for approximately 3 minutes, coaxing out its succulent essence.

  • Pour in 200ml of chicken stock, carefully crafted with 1 stock cube and a touch of pasta water for depth. Introduce the sliced sun-dried tomatoes and 2 tablespoons of cream cheese (feel free to add more for an extra velvety texture). Stir until a blend of flavours emerges.

  • Incorporate the cooked pasta (250g, such as Fusilli Corti Col Buco or fusilli) into the pan, ensuring each strand is enveloped in the sauce. Let the pasta absorb the Tuscan-inspired essence.

  • Conclude by adding 75g of grated Parmesan. Mix until the sauce achieves a creamy consistency.

Tips and Variations:

  • Herbaceous Elevation: Infuse a burst of freshness by garnishing with freshly chopped basil or parsley before serving.

  • Vegetarian Twist: Transform this dish into a vegetarian delight by replacing chicken with a mix of grilled vegetables.

  • Sun-Drenched Enhancement: Amplify the sun-drenched tomato flavour by adding a handful of extra sun-dried tomatoes.

  • Creamy Delight: Adjust the creaminess according to your preference by experimenting with the quantity of cream cheese or double cream for extra richness.