Imported from Instagram

Creamy One-Pan Pasta with Roasted Pepper

Name: Creamy One-Pan Pasta with Roasted Pepper
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 300 g Chicken breast (Cut into cubes); 160 g Rigatoni (Dry); 200 g Jarred roasted pepper (Drained); 100 g Cottage cheese; 150 g Cherry tomatoes; 30 g Parmesan cheese (Extra for garnish; amount not specified); 1 Onion (Small; finely chopped); 2 Garlic (Cloves; finely chopped); 1 el Tomato paste; 400 ml Chicken stock (Hot; start with approximately 400 ml and add more as needed, up to a maximum of 500 ml); 1 tl Smoked paprika (Used to season the chicken); 1 tl Italian seasoning; 0.5 tl Chili flakes; Olive oil (A splash for frying; amount not specified); Salt (To taste, for the chicken); Black pepper (To taste; also extra for finishing); Fresh basil (As desired, for finishing)

Recipe by JORDY KRAAMER | Guthealth & Fitness @jordy.kraamer · Instagram

Imported by NMH on SeeMeCook

Creamy rigatoni with chicken, roasted pepper, and cottage cheese, prepared in one pan. The pepper and cheese are blended into a smooth sauce; basil, Parmesan, and black pepper finish the dish.

2 servings40 minItalian

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Ingredients

300 g Chicken breast (Cut into cubes)
160 g Rigatoni (Dry)
200 g Jarred roasted pepper (Drained)
100 g Cottage cheese
150 g Cherry tomatoes
30 g Parmesan cheese (Extra for garnish; amount not specified)
1 Onion (Small; finely chopped)
2 Garlic (Cloves; finely chopped)
1 el Tomato paste
400 ml Chicken stock (Hot; start with approximately 400 ml and add more as needed, up to a maximum of 500 ml)
1 tl Smoked paprika (Used to season the chicken)
1 tl Italian seasoning
0.5 tl Chili flakes
Olive oil (A splash for frying; amount not specified)
Salt (To taste, for the chicken)
Black pepper (To taste; also extra for finishing)
Fresh basil (As desired, for finishing)

Steps

1
Finely chop the onion and garlic in a small food processor or chopper.
2
Cut the chicken breast into cubes and season with the smoked paprika, salt, and pepper.
3
Heat a splash of olive oil in a pan. Fry the chicken until golden brown, remove it from the pan, and set aside.
4
In the same pan, fry the onion and garlic for approximately 2 minutes.
5
Add the cherry tomatoes and fry for 3–4 minutes.
6
Add the tomato paste and fry for approximately 1 more minute.
7
Remove the tomato mixture from the pan and transfer it to a blender.
8
Add the roasted pepper, cottage cheese, Parmesan cheese, Italian seasoning, and chili flakes. Blend everything into a smooth, creamy sauce.
9
Add the dry rigatoni to the same pan and pour in approximately 400 ml of hot chicken stock.
10
Simmer the pasta gently, stirring regularly. Add a little extra stock at a time as needed, until the pasta is cooked.
11
Return the chicken to the pan with the rigatoni and pour in the pepper sauce.
12
Mix everything well and heat together for another 2–3 minutes.
13
Finish with extra Parmesan cheese, fresh basil, and black pepper. Serve immediately.

Notes

The amount of extra stock depends on how much the pasta absorbs during cooking. Extra Parmesan is mentioned for garnish, but no separate amount is specified. The transcription states approximately 60 g of protein per serving.