Ingredients:
- 2 boneless, skinless chicken breasts, diced
- 2 cups penne pasta
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon chili flakes
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese for serving (optional)
Culinary Process:
- Cook the penne pasta according to the package instructions. Drain and set aside.
- Season the diced chicken breasts with salt, black pepper, and paprika.
- Heat olive oil in a large pan over medium heat. Add the seasoned chicken and cook until browned and cooked through. Remove the chicken from the pan and set aside.
- In the same pan, add a bit more olive oil if needed and sauté the chopped onion and minced garlic until fragrant and translucent.
- Add the sliced red and green bell peppers to the pan and cook until they begin to soften.
- Pour in the crushed tomatoes, cherry tomatoes, chili flakes, and dried oregano. Stir well and let the mixture simmer for 10-15 minutes, allowing the flavors to meld.
- Once the sauce has thickened slightly, reintroduce the cooked chicken to the pan, ensuring it’s evenly coated with the chili-infused tomato goodness. Let it simmer for an additional 5 minutes.
- Toss the cooked penne pasta into the pan, combining it with the spicy chicken and vegetable mixture. Ensure each pasta is coated with the luscious sauce.
- Season the Chicken Chilli Pasta with salt and black pepper to taste. Stir everything together and let it simmer for a few more minutes to let the flavors meld.
- Garnish with fresh basil leaves and serve hot. Optionally, sprinkle grated Parmesan cheese on top for an extra layer of indulgence.