Umami
Umami

Marry Me Chicken Pasta

4

servings

30 Minutes

active time

50 Minutes

total time

Ingredients

4 Chicken Breasts or Thighs

Tablespoon of Onion Powder

Tablespoon of Garlic Granules

Tablespoon of Dried Oregano

Tablespoon of Smoked Paprika

Tablespoon of Chilli Powder

Tablespoon of Pepper

Teaspoon of Salt

Tablespoon of Olive Oil

10g of Butter

2 shallots or half an onion

3 Cloves of Garlic Crushed

Tablespoon of Tomato Puree (or a tablespoon of water and a tablespoon of tomato paste)

300ml of Boiling Chicken Stock

100ml of Single Cream (not thickened)

75g of Sun Dried Tomatoes

Handful of Fresh Basil Diced

400g of Penne Pasta

Directions

Bring a large saucepan of salted water to the boil.

Add the pasta to the saucepan of boiling water and cook until al dente, reserve a jug of pasta water the pasta is drained. Make sure to run pasta underwater after cooking to prevent stickiness.

Coat the chicken all over in the onion powder, garlic granules, oregano, smoked paprika, chilli powder, salt and black pepper. Heat the oil in a over a medium heat in a large, deep frying pan and cook the chicken for 3-4 minutes on each side, then remove from pan.

Melt the light butter in the same pan and sauté the shallots and garlic for 5 minutes, until soft, then stir in the tomato puree and cook on a high heat, until thick, then add the chicken stock, single cream, sun-dried tomatoes and basil, stir to combine and add the chicken breasts back to the pan, cover and leave to simmer for 10 mins, until the chicken is cooked through.

Remove the chicken from the pan and reserve 3 tablespoons of the sauce. Add the cooked pasta and a ladle of pasta water to the sauce and stir to combine. Taste for seasoning and remove from the pan from heat. Thinly slice the chicken and serve on top of the pasta with a spoon of the sauce drizzled over the chicken.

Notes

Make sure to dice chicken after frying to make eating easier!

4

servings

30 Minutes

active time

50 Minutes

total time
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