Spicy Chicken with Rigatoni

    Spicy Chicken with Rigatoni

    4saves
    45min


    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.

    Ingredients
    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

    Directions
    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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