Turn up the flavour with this creamy, spicy Tuscan chicken pasta by private chef, Jonny Marsh. Packed with bold herbs, sun-dried tomatoes, and a rich garlic-infused sauce, it’s a quick 35-minute penne pasta dish that delivers serious comfort with a kick.
Cooking Time
35 minutes
Servings
2
Method:
- Slice your chicken in half width ways and place in a bowl with your spices and leave to marinade.
- To a frying pan, add 2tbsp of oil and place your chicken in, making sure not to burn the spices, I like to use a medium heat here.
- Once the chicken is coloured on both sides, remove it from the pan and place it on tray and cook in the oven at 200 degrees for 8-10 minutes.
- In the same pan, add your finely chopped onion and sweat.
Then add 2tbsp of your Napolina Herbs and Garlic Flavour Booster and mix until fully combined. - Once mixed, add your chopped sun-dried tomatoes and cream and mix thoroughly.
- Season with a pinch of salt and sugar and then pace your cooked Napolina Penne Pasta straight into the sauce.
Add grated parmesan and mix. - Plate up with your sliced cooked chicken, a sprinkle of parsley and enjoy your Tuscan Chicken Pasta!
Ingredients
Sauce:
- 2tbsp Napolina Herbs & Garlic Flavour Booster
- 3tbsp chopped sundried tomatoes
- 450g single cream
- 1/2 red onion – finely diced
- 250g cooked Napolina Penne Pasta
- 3tbsp grated parmesan
- 1tsp finely chopped parsley
Chicken Marinade:
- 2x chicken breasts
- 1tsp paprika
- 1tsp cayenne pepper
- 1tsp dried thyme
- 1tsp dried oregano
- 1/2tsp salt
Video Instructions:
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