Description
A fiery and satisfying Italian-style pasta featuring tender seared chicken breast and penne tossed in a spicy garlic and red pepper tomato sauce.
Ingredients
Scale
- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- 1 lb penne pasta
- 28 oz can crushed tomatoes
- 4 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 3 tablespoons extra virgin olive oil
- 1/4 cup fresh parsley, chopped
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Season chicken cubes with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear chicken until golden brown (5-7 minutes), then remove and set aside.
- Lower heat to medium and add the remaining tablespoon of oil. Sauté minced garlic and red pepper flakes for 30-60 seconds until fragrant.
- Pour in crushed tomatoes and a pinch of salt. Simmer on low for 10-15 minutes until the sauce thickens slightly.
- Boil a pot of salted water and cook penne pasta until just under al dente (usually 1-2 minutes less than package directions). Reserve 1/2 cup of pasta water before draining.
- Add the seared chicken and cooked pasta to the skillet with the sauce. Toss on medium heat for 2 minutes, adding reserved pasta water if the sauce is too thick.
- Remove from heat, stir in fresh parsley, and serve topped with grated Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian