Pasta prepared with love is a true calling card of Italian cuisine. Different regions prepare it in their own way. For example, in sunny Tuscany, they prefer pasta with chicken in a creamy sauce, which has high nutritional properties and a multifaceted flavor palette.
Ingredients:
- Fusilli pasta – 250 g
For chicken
- Chicken fillet – 500 g
- Paprika – 1 tsp
- Ground chili pepper – 1 tsp
- Granulated garlic – 1 tsp
- Granulated onion – 1 tsp
- Ground black pepper – 1/2 tsp
- Salt – 1/4 tsp
- Olive oil – 3 tbsp
For sauce
- Red onion – 1 piece
- Garlic – 4 cloves
- Bell pepper – 1 piece (Red)
- Cream 20% – 250 ml
- Water – 125 ml
- Paprika – 1 tsp
- Crushed chili pepper – 1 tsp
- Dried basil – 1 tsp
- Ground black pepper – 1/2 tsp
- Salt – 1/2 tsp.
- Parmesan cheese – 40 g
- Spinach – 160 g
- Sun-dried tomatoes – 35 g
Directions:
- Place the chicken fillet and lightly beat with a kitchen hammer.
- Place the prepared fillet in a bowl. Add the spices needed for cooking the chicken and mix thoroughly so that all the chicken is covered with the spice mixture. Cover and set aside for 15 minutes.
- Meanwhile, prepare the other ingredients. Peel the onion and cut into small cubes. Finely chop the garlic.
- Remove the stalk and seeds from the bell pepper. Cut the pulp into small cubes. Grate the Parmesan on a fine grater.
- Place the sun-dried tomatoes in a bowl and cover with hot water for 5-7 minutes. Then drain the water and cut the large tomatoes in half. If you are using tomatoes in oil, place them on paper towels to get rid of excess oil.
- Heat the olive oil in a frying pan. Place the spiced chicken fillet and fry until golden brown and cooked on both sides. Transfer the finished fillet to a plate.
- While the fillet is frying, put the pasta on to cook. Cook it according to the instructions on the package.
- Put the chopped onion and garlic in the frying pan with the oil in which the fillet was fried. Stir.
- After a couple of minutes, add the chopped bell pepper. Cook, stirring, for another 3-4 minutes.
- Then pour the heated cream and water into the frying pan. Add the spices and stir.
- Add the sun-dried tomatoes, grated cheese and spinach to the resulting mixture. Cook, stirring, until the spinach decreases in size.
- Put the finished pasta in the creamy sauce. Mix thoroughly and remove the frying pan from the stove. To serve, put the pasta in the sauce on a serving plate. Put the chicken fillet cut into strips on top. Serve the finished pasta with chicken in a creamy sauce hot, with a glass of wine if desired. This dish has a colorful presentation and a colorful palette of flavors. In it, spicy, tender chicken goes great with durum wheat pasta and a fragrant, creamy sauce.