Penne Rigate in a bellpepper and paprika cream sauce with seared chicken breast 🍝🍗 chicken from www.steak-out.dk
Recipe ⬇️
300 grams of chicken breast (boneless) 5 cloves of garlic 2 tablespoonfuls of olive oil 250 grams of penne rigate 1 red bellpepper 3 carrots 0,5 can of peeled chopped tomatoes 250ml of heavy cream 2 teaspoonfuls of paprika Salt and pepper to taste Parmigiano reggiano to finish Parsley for garnish
Peel the carrots, deseed and slice the bellpepper. Place on a baking sheet with parchment paper and drizzle with olive oil, then place in the oven on 180 degrees celcius convection for 30 minutes.
Time for the sauce. Set a saucepan over medium heat. Add olive oil and garlic. When the garlic is fried add the canned tomatoes. Let it reduce for a bit then add the cream.
When the bellpepper and carrots are done put them in a bowl and add the sauce and blend it till smooth with a stick blender and add it back to the saucepan.
Put a large pot on the stove with 2 liters of water and salt ot heavily. When its boiling add the Penne Rigate and boil for 11 minutes.
Put another pan over medium high heat with a bit of canola oil. Season the chicken with a poultry seasoning blend and add to the pan. When the chicken have a good sear turn down to low medium heat till its cooked well done (70 degrees celcius internally)
When the pasta is done add the pasta to the sauce and combine with the pan on the stove.
Plate the pasta and chicken and top with freshly grated parmigiano reggiano and garnish with parsley.
