Spicy Chicken with Rigatoni

    Spicy Chicken with Rigatoni


    42 people made this

    This is an amazingly spicy and rich pasta dish. Rigatoni is paired with chicken and chillies in a creamy red/white sauce. You can adjust the amount of chilli to your own taste.

    Serves: 6 

    • 500g rigatoni pasta
    • 3 tablespoons extra virgin olive oil
    • 750g skinless, boneless chicken breast, cut in bite-sized pieces
    • 1 pinch salt and pepper to taste
    • 1 onion, diced
    • 3 cloves garlic, minced
    • 4 chillies, seeded and thinly sliced
    • 3 roasted red capsicums, drained and chopped
    • 800g tinned crushed tomatoes
    • 1/2 cup heavy cream
    • 1/2 cup grated Parmesan cheese

    Preparation:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Bring a large pot of lightly salted water to a boil over high heat. Add the rigatoni pasta and cook until al dente, 8 to 10 minutes; drain and keep warm.
    2. Heat the olive oil in a large frypan over medium-high heat. Season the chicken with salt and pepper and cook in the hot oil until lightly browned on all sides and no longer pink in the center, about 7 minutes. Remove the chicken from the pan and keep warm.
    3. To the frypan add the onion, garlic and chillies. Cook and stir until the onion has softened, about 4 minutes. Add the roasted red capsicums and crushed tomatoes. Bring to a simmer then stir in the heavy cream and cooked chicken. Simmer 2 or 3 minutes then stir in the pasta. Sprinkle with Parmesan cheese to serve.

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