Creamy Garlic, Chicken And Pancetta Pasta

• porsi: 4

Bahan-bahan

2 tbsp olive oil

100g pancetta, chopped

500g chicken fillets, chopped

1 tsp smoked paprika

1 tsp Italian seasoning

Salt and black pepper

5 garlic cloves, crushed

100g cherry tomatoes, sliced

100g spinach

½ tsp chilli flakes

250mI cream

100g Parmesan, grated

300g rigatoni

Petunjuk

1 Heat the oil in a pan over a medium-high heat and cook the pancetta cubes until golden and crisp. Transfer to a plate using a slotted spoon and set aside.

2 Add the chicken to the pan and cook for 4-5 minutes until golden on all sides. Reduce the heat and add the paprika and Italian seasoning. Season with salt and pepper.

3 Continue cooking for 5-6 minutes longer until the chicken is completely cooked through. Add the garlic and cook for one minute.

4 Add the cherry tomatoes, spinach and chilli flakes. Return the pancetta to the pot.

5 Add the cream and bring to the boil. Reduce the heat to a simmer and stir in half of the Parmesan. Allow the cheese to melt and then remove from the heat. Season to taste.

6 Bring a large pan of salted water to a boil over a high heat and cook the rigatoni according to package instructions.

7 Drain the pasta, add to the sauce and toss through. Serve immediately, sprinkled withthe remaining cheese, some extra chilli flakes and black pepper.